Ingredients for a cake with a diameter of 20 cm:

Bottom:

• 200 grams of biscuit cookies
• 70 grams of melted butter
• For the white layer:
• 20 grams of gelatin + 100 ml of boiling water
• 400 grams of sour cream
• 140 grams (1 cup) powdered sugar
• 200 ml (3/4 cup + 4 teaspoons) milk
• 50 grams of soft butter
• 1 flat spoon of vanilla puree
• For the pink layer:
• 200 grams of strawberries crushed into a smooth puree
• red food colouring (optional)
• Fresh strawberries for decoration

Instructions:

• 1. Line a ring with plastic wrap.
• 2. Prepare a bottom: grind cookies in a food processor to crumbs, add melted butter and mix well. Fasten to the bottom and transfer to the freezer. (you can also use a cake)
• 3. Mix gelatin with boiling water until all the liquid is absorbed.
• 4. Mix all the ingredients of the white layer in a mixer until a uniform mixture is obtained.
• 5. Divide the mixture into 2/3 and 1/3.
• 6. Add 1/3 of the strawberry puree. Stir until it is absorbed into the mixture.
• If you want a redder layer colour – add a little food colouring.
• 7. Divide the gelatin mass in half and half.
• 8. If it is not liquid, melt it in the microwave for about 10 seconds and add it to the pink layer, mixing well.
• 9. Pour on the bottom layer (or freeze separately), wrap and transfer to the freezer for at least 30 minutes.
• 10. Repeat the operation with the white layer.
• 11. Wrap and transfer to the freezer for at least an hour or overnight.
• 12. Before serving, transfer to the refrigerator. Garnish with fresh strawberries and serve.