Inspiration came from many resources, but mainly I adopted the recipe and followed the instruction from Natasha’s Kitchen. The main differences were I changed raspberry into strawberry and I didn’t make the sponge cake.

Here is my version 😉Ingredients for 18cm baking pan

⚠️ It’s recommended to use springform pan (loyang yang dasarnya bisa dilepas)

150 g ladyfingers biscuits (in Japan I bought it at Nissin Delicatessen – probably some other world stores like Kaldi have it too)

1 cups frozen strawberries, thawed and pureed1 pack fresh strawberries 🍓 (about 20 pcs small berries), washed, trimmed the tops

1/2 Tbs gelatin powder (in Japan I bought it at Al Flah trading)

1 Tbs lemon juice

1 pack (200ml) heavy cream

3 Tbs powdered sugar

1/4 cup brown sugar

Red kakigori syrup (any store-bought syrup)

Optional:

I reused chocolate sponge cake and leftover chocolate cream + ganache from my chocolate cake

METHOD

Chocolate Cream/Cake: https://ea5512.web.id/2018/02/14/creamy-chocolate-glazed-cake/

Strawberry Mousse

(1) Sift puree, set aside the pulps. You should yield about 1 cup smooth puree.

(2) Whisk the heavy cream until stiffed peak

(3) Put puree in the fry pan, add sugar, then cook with low heat while stirring until the liquid is gone.

(4) Add lemon juice, then gelatin powder. Now you have strawberry-jam-like.

(4) Wait it cool down a little bit, then gradually add into whipped cream, mix well.

Arrangement

(1) Arrange ladyfinger biscuits along the rim of the pan as simulation to measure how many pieces you’ll need to make the outer cake. Cut one of biscuits end about 1 cm lengthwise and test that it ables to stand up straight. You may need to trim the last ladyfinger in widthwise too.

⚠️ Spare some more biscuits for cake base, trim as needed

⚠️ Don’t discard the biscuits’ cuts, you can use it for patching holes in the cake base too (see picture no. 1 above)

Susun biskuit ladyfingers di pinggiran loyang untuk menghitung jumlah yang diperlukan. Potong satu sisi tinggi biskuit sepanjang 1 cm, sekedar agar bagian yang melengkung terbuang sehingga biskuit bisa berdiri tegak. Biskuit terakhir yang diletakkan mungkin perlu diiris sedikit tepinya agar bisa masuk ke ‘barisan’ 😁 Jangan buang potongan biskuit karena akan bermanfaat untuk menambal lubang-lubang di dasar kue.

(2) Line the pan with plastic wrap, put cooking sheet in the bottom. Now the real assemble! Arrange ladyfingers for the side (pan peripheral) and for the base as shown in my picture.

Lapisi loyang dengan plastic wrap dan alasi dasarnya dengan kertas roti, lalu susun biskuit untuk tepi dan dasar kue seperti foto no.1 di atas.

(3) Brush kakigori syrup all over the in-side biscuits (picture no.2)

Oleskan sirup di seluruh permukaan dalam biskuit. Ini saya kurang paham sih gunanya apa, tapi semua resep-resep kue yang pakai filling krim pasti ada olesan ini dulu sebelum dikasih krim. Buat ‘lem’ gitu?

(4) At this point, you can put whatever filling you like. For mine, I spread the chocolate whipped cream (pic no.3), and then set the strawberries (pic no.4), then strawberry mousse (pic no.5), thinly sliced chocolate cake + strawberry pulps + chocolate ganache (pic no.6-7), and strawberry mousse again (not pictured). Last, I added the fresh strawberries and a little kiwi as topping.

Di tahap ini sebenarnya udah bebas mau kaya gimana nyusun filling kuenya. Kalo mau ngikutin resep ini, silakan disiapkan dulu isiannya dengan mengikuti instruksi cara membuat mousse di atas. Kue ini bakal lebih enak kalo dikasih sponge cake juga. Hiasan stroberi atau buah lain juga bebas saja.

Done! No baking needed (um.. I meant actually my strawberry sponge cake was failed so I didn’t use it) yet of course sponge cake addition would boost the taste 😆