Strawberry Tart Type Joghurette

Ingredients

Directions

1. 1

   For the base, chop the chocolate and melt in a bain-marie. Lightly grease the baking tray. Place a springform pan rim (26 cm Ø) on the baking tray. Carefully fold the cornflakes into the melted chocolate.

2. 2

   Spread the base into the springform ring. Let the base dry for about 3 hours. In the meantime, wash and clean the strawberries for the cream and drain them well. Puree 250 g of the strawberries. Cut the rest of the strawberries into cubes.

3. 3

   Soak 8 sheets of gelatine in cold water. Mix yoghurt, lime juice, sugar and vanilla sugar with the whisk of the hand mixer. Soak the remaining gelatine in cold water. Squeeze 8 sheets of soaked gelatine and carefully melt them in a small pot.

4. 4

   Stir droplets into the yoghurt mass. Halve the yoghurt mass. Melt the rest of the squeezed gelatine and stir into the pureed strawberries drop by drop. Stir pureed strawberries into one half of the yoghurt mass, fold in strawberry pieces and put everything in a cool place for 6-8 minutes until the mass begins to gel (you can make roads).

5. 5

   Stir the remaining yoghurt cream several times in between. In the meantime, whisk the cream with the whisk of the hand mixer until stiff. Fold half of the cream into the strawberry yoghurt cream. Remove the base from the baking tray, place on a cake plate and close the edge of the springform pan around it again.

6. 6

   Spread the strawberry yoghurt cream evenly on the base and refrigerate for another 6 minutes. Fold the rest of the cream into the remaining yoghurt cream and carefully spread on the strawberry yoghurt layer.

7. 7

   Put the cake in a cool place for 5-6 hours. Wash and clean the strawberries for decoration and cut them in half as desired. Melt the jelly in a small pot. Remove the edge of the springform pan from the cake with a sharp knife.

8. 8

   Cover the cake with the strawberries and cover with the jelly. Decorate as desired with lemon balm and serve.