Joghuretta strawberry cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Whisk egg yolks and sugar with the whisk of the hand mixer for about 2 minutes until creamy. Stir the chocolate shavings, except for 1-2 tbsp, and nuts briefly into the egg yolk cream. Fold in 2 portions of beaten egg white. Line the bottom of a springform pan (approx. 26 Ø) with baking paper, pour the mixture into the pan and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let the base cool down in the mould. Remove the base from the pan, lift it onto a cake plate and place the springform pan rim or a cake ring around the base. Wash the strawberries, drain well and, except for one for decoration, clean them. Cut the strawberries into pieces and spread on the cake base. Mix the cake glaze with 2 level tablespoons of sugar and gradually stir with 250 ml of cold water with a stirring spoon until smooth. Bring to the boil briefly and immediately spread evenly over the strawberries. Let the cake cool down for about 15 minutes, then put it in a cool place for about 30 minutes. Remove the springform pan or cake ring from the base. Cut 1 bar of yogurt into small pieces. Whip the cream until stiff, fold in the yoghurt and spread loosely on the strawberries. Cut 2 bars of yoghurt into thirds or quarters lengthwise.

3. 3

   Bring to the boil briefly and immediately spread evenly over the strawberries. Let the cake cool down for about 15 minutes, then put it in a cool place for about 30 minutes. Remove the springform pan or cake ring from the base. Cut 1 bar of yogurt into small pieces. Whip the cream until stiff, fold in the yoghurt and spread loosely on the strawberries. Cut 2 bars of yoghurt into thirds or quarters lengthwise. Decorate the cake with yogurt, halved strawberries and mint. Sprinkle with remaining chocolate shavings and sprinkle with cocoa