Fruit yoghurt cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Add 100 g sugar and salt. Keep beating until the sugar is dissolved. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes.

2. 2

   Take out, let cool down a little. Remove from the tin and let cool down. Soak 7 and 3 gelatine sheets separately in cold water. Heat strawberries in a pot to defrost, cool again and drain over a sieve. Collect the juice. Beat 500 g yoghurt, 100 g sugar and 100 ml orange juice. Squeeze 7 sheets of gelatine, dissolve over low heat. Stir 2 tablespoons of the yoghurt cream into the gelatine. Stir the mixed gelatine into the rest of the yoghurt cream. Chill until it begins to gel. Whip cream and egg white separately until stiff. Fold cream first, then beaten egg whites into the gelling cream. Cut the base horizontally once. Cover the bottom base with the edge of the springform pan. Spread half of the cream and strawberries on top. Place the second cake base on top. Spread the rest of the cream on top.

3. 3

   Stir the mixed gelatine into the rest of the yoghurt cream. Chill until it begins to gel. Whip cream and egg white separately until stiff. Fold cream first, then beaten egg whites into the gelling cream. Cut the base horizontally once. Cover the bottom base with the edge of the springform pan. Spread half of the cream and strawberries on top. Place the second cake base on top. Spread the rest of the cream on top. Chill for about 2 hours. Fill up the collected strawberry juice with orange juice to 250 ml liquid, heat up. Squeeze out 3 sheets of gelatine, dissolve, allow to cool slightly. Dribble onto the cake. Stir 75 g yoghurt until smooth. Pour into a small piping bag and squirt onto the jelly in a snake shape. Chill for 1 hour. Serve decorated with peeled orange slices

4. 4

   Chill for about 2 hours. Fill up the collected strawberry juice with orange juice to 250 ml liquid, heat up. Squeeze out 3 sheets of gelatine, dissolve, allow to cool slightly. Dribble onto the cake. Stir 75 g yoghurt until smooth. Pour into a small piping bag and squirt onto the jelly in a snake shape. Chill for 1 hour. Serve decorated with peeled orange slices

Nutrition Facts

KCAL
170 kcal

CARBS
24 g

FATS
6 g

PROTEINS
6 g