Delicious syrup waffles gluten-free and lactose-free, artisanal baked!

Strawberry cheesecake with syrup waffle

Bottom

  • 65 grams of (gluten-free) syrup waffle
  • 10 grams of (gluten-free) oatmeal
  • 15 grams of dark chocolate
  • 10 grams of (vegetable) butter

Stuffing

  • 60 grams of strawberries
  • 150 gr (lactose free) yoghurt
  • 1 tsp vanilla
  • 2 sheets of gelatin

Toppings

  • syrup waffle
  • dark chocolate
  • strawberries

Preparation

  1. Line a small 12 cm springform pan with baking paper and grease it well. Preheat the oven to 180 degrees.
  2. Then melt the butter, crumble the syrup waffle, chop the chocolate into pieces and mash the strawberries until smooth.
  3. Mix all the ingredients for the bottom well, put it in the spring form and press well in the spring form.
  4. Bake the bottom for 12 to 15 minutes until crispy and then let it cool down before you continue.
  5. Prepare the gelatin indicated on the package and stir three quarters into the yoghurt and the last bit into the pureed strawberries.
  6. Pour the yogurt over the syrup waffle  base and then spoon the pureed strawberries over the yogurt. Stir it gently with a fork to get a nice swirl.
  7. Put your cake in the fridge for at least three hours so that it can stiffen.
  8. Decorate your cake with extra pieces of syrup waffle, chocolate and tasty fresh strawberries. Enjoy this small gluten and lactose free mini cake!