Fruit yoghurt cake with fresh strawberries

Name: Fruit yoghurt cake with fresh strawberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 200 g Sugar; 1 pinch Salt; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 10 sheets Gelatine; 300 g Strawberries; 575 g Whole milk yoghurt; 180 ml Orange juice; 150 g Whipped cream; 2 Protein (size M); 1 glass (225 g) Strawberry Jelly; 7-10 Tbsp Orange slices; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
200 g Sugar
1 pinch Salt
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
10 sheets Gelatine
300 g Strawberries
575 g Whole milk yoghurt
180 ml Orange juice
150 g Whipped cream
2 Protein (size M)
1 glass (225 g) Strawberry Jelly
7-10 Tbsp Orange slices
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Add 100 g sugar and salt. Stir in the egg yolks one by one. Mix flour, starch and baking powder and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes.
2
Let them cool down. Soak 7 and 3 gelatine sheets separately. Wash and clean the strawberries and cut them into pieces. Mix 500 g yoghurt, 100 g sugar and 100 ml orange juice. Squeeze 7 sheets of gelatine, dissolve and mix with some yoghurt cream, then stir into the rest of the cream. Keep cold. Whip cream and egg white separately until stiff. Fold cream first, then beaten egg whites into the gelling cream. Cut the base horizontally. Cover the bottom base with the edge of the mould. Spread half 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 strawberry jelly with the rest of the orange juice to 250 ml liquid and heat up.
3
Fold cream first, then beaten egg whites into the gelling cream. Cut the base horizontally. Cover the bottom base with the edge of the mould. Spread half 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 strawberry jelly with the rest of the orange juice to 250 ml liquid and heat up. Squeeze 3 sheets of gelatine, dissolve and mix with some jelly. Then stir into the remaining jelly. Allow to cool and pour onto the cake surface. Stir 75 g yoghurt until smooth. Pour into a small piping bag and squirt onto the jelly. Chill for about 1 hour. Decorate with orange slices
4
Squeeze 3 sheets of gelatine, dissolve and mix with some jelly. Then stir into the remaining jelly. Allow to cool and pour onto the cake surface. Stir 75 g yoghurt until smooth. Pour into a small piping bag and squirt onto the jelly. Chill for about 1 hour. Decorate with orange slices