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1
Preheat oven to 150% Celsius.
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2
Bottom layer:.
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3
Mix strawberry jam and boiling water until smooth.
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4
Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
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5
First layer.
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6
Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
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7
Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
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8
Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
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9
Top layer.
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10
Prepare the top layer while waiting for the baked layer to cool.
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11
Puree the strawberries.
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12
Mix the Puree strawberries, with the cream cheese until smooth.
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13
Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
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14
Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
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15
Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
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16
When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
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17
Serve with Stiffly beaten fresh cream and strawberries.
