Cream Cake with Strawberry and Pistachio

Preparation Method: 
Ground the bread and mix with the sugar and butter, press into 24cm round bottom loose cake tin.
  Blend cream cheese, NESTLÉ Cream, NESTLÉ Sweetened Condensed Milk and vanilla in a kitchen blender for 5 minutes or until it gets fluffy.
  Divide the mixture into 2 equal portions and place each in a bowl.
  Add the pistachio and melted gelatine to one cheese portion, mix well and pour over the bread crumb in the cake tin. Place in the fridge until it sets.
  Add the strawberry purée and additional melted gelatin to the remaining cheese portion, mix well and pour over the pistachio layer. Place in the fridge until it sets completely.
  Remove cake from tin, cut and serve.
  Tips: Spread strawberry jam over the cake and serve.
Ingredients: 
15 slices or 450g white toast bread slices, crust removed
2 tablespoons icing sugar
½ cup or 100g melted butter
For the layers:
1 cup or 200g cream cheese
2 tins (170gms. each) Cream
1 tin (397gms.) Sweetened Condensed Milk
1 teaspoon vanilla powder
1 cup or 100g ground pistachio
10g gelatin powder dissolved in 3 tablespoons water
400g fresh strawberries, puréed
Additional 10g gelatin powder dissolved in 3 tablespoons water
Preparation Time: 
25 mins.
Chef's Name: 
Rehana Khambaty