STRAWBERRY-YOGHURT-CAKE

ingredients

for 16 servings
4 pc eggs
120 g of flour
50 g granulated sugar
80 g icing sugar
Ingredients for the filling
16 strawberries
6 Bl gelatin
250 g yogurt
250 ml whipped cream
30 g of icing sugar
250 g curd cheese
1 packet of vanilla sugar
1 tbsp lemon juice
Ingredients for the garnish
10 strawberries
100 g flaked almonds
80 ml whipped cream

preparation

Sponge cake: Preheat the tube to 160 Β° C. Spread the springform pan (24 cm diameter) with butter and sprinkle with flour.

Separate eggs into yolk and clear. Whip the yolks with icing sugar until creamy. Beat the egg white with granulated sugar. Fold the snow and flour alternately into the yolk mass.

Spread the mixture in the pan and bake in the oven (middle rail) for approx. 35 minutes. Take the cake out of the oven and let it cool down well in the tin. Cut the biscuit and put the base back in the springform pan.

Filling: Mix the curd cheese, yogurt, icing sugar, vanilla sugar and lemon juice until smooth. Soak gelatin. Beat the cream and chill. Heat a little of the curd cheese mixture over steam, squeeze out the gelatine well and dissolve it in the warmed curd cheese mixture.

Mix with the rest of the mixture, fold in the cream. Halve the strawberries. Pour the filling into the mold. Distribute the halved strawberries evenly in the filling and press lightly. Place the second cake base on top and press down lightly. Cover the cake with cling film and place in the refrigerator for about 4 hours.

Garnish: Carefully remove the cake from the springform pan. Beat the cream, brush the cake all around and sprinkle with the almond leaves.

Enjoy !!!

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