Heavenly strawberry yoghurt tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add 100 g sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream 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: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out and let cool down.

2. 2

   Remove from the tin, remove baking paper. Cut the cake in half horizontally. Soak gelatine in cold water. Wash 250 g strawberries, clean and cut into small pieces. Mix yoghurt, lime juice, 150 g sugar and half of the vanilla pulp. Whip 250 g cream until stiff. Cover the bottom of the cake with a cake ring. Squeeze the gelatine and dissolve at low heat. Stir 3-4 tbsp. cream into the gelatine and stir into the rest of the cream. Fold in the strawberry pieces first, then the cream. Spread the cream on the sponge cake base and smooth it down. Place the second cake base on top and press down gently. Chill the cake for 3-4 hours. Wash and clean 350 g strawberries.

3. 3

   Stir 3-4 tbsp. cream into the gelatine and stir into the rest of the cream. Fold in the strawberry pieces first, then the cream. Spread the cream on the sponge cake base and smooth it down. Place the second cake base on top and press down gently. Chill the cake for 3-4 hours. Wash and clean 350 g strawberries. Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl over a warm water bath. Let the chocolate coating cool down for about 10 minutes. Whip 250 g cream and remaining vanilla pulp until stiff. Remove the cake from the cake ring and spread with the cream. Decorate the cake with the strawberries. Pour chocolate over the cake with the help of a spoon. Refrigerate again for about 30 minutes until the chocolate icing is firm

4. 4

   Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl over a warm water bath. Let the chocolate coating cool down for about 10 minutes. Whip 250 g cream and remaining vanilla pulp until stiff. Remove the cake from the cake ring and spread with the cream. Decorate the cake with the strawberries. Pour chocolate over the cake with the help of a spoon. Refrigerate again for about 30 minutes until the chocolate icing is firm

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
350 kcal

CARBS
38 g

FATS
19 g

PROTEINS
7 g