Strawberry Cornflakes Cake

Rinse and clean 300 g strawberries and crush with 120 g sugar. Soak the gelatine according to instructions, place in a saucepan dripping wet and allow to melt over low heat. Stir into the strawberry puree together with the kirsch. As soon as the puree begins to gel, fold in the very stiff whipped cream. Rinse a decorative dish with water, pour half of the strawberry mixture into it, pour the cornflakes over it and add the rest. Allow to set for one night. Wash the remaining 300 g strawberries, clean them, cut them into quarters, mix them with the remaining sugar and chopped pistachios and let them soak for a short time. Dip the cake tin briefly in hot water (it will come away more easily) and turn the cake out onto a plate. Arrange the strawberries decoratively in the middle or around the cake.

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