The strawberries season has officially started here, though this cake was not the perfect way to start it. You could probably hear from my tone that this cake was not the greatest hit. Don`t get me wrong here, it was tasty, but it didn`t have that extra something, that makes a good cake wonderful.
I`m guessing that this cake may not be practical for those of you who live outside of Israel, since this cake is made with soft white cheese (or as we call it- “Gvina Levana”, simply meaning- white cheese). This cheese has low fat percentage, and is relatively light in texture. If you happen to know the exact name of this cheese in the US, please let me know.
If you are planning of making this one, I have two tips to make it better. First, use less gelatin the suggested in the recipe, I found that the cake was too firm. I would probably use about one envelope of gelatin instead of one and a half. The second tip is to add a bit more flavor to the filling, I used vanilla bean, but you could put some good vanilla extract or even lemon zest.