Strawberry Yoghurt Cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks and 1 tbsp. sugar until light and creamy. Fold in flour and 1 tsp. liqueur. Beat egg whites until stiff, pour in 60 g sugar. Stir 1/3 beaten egg white into the egg yolk mixture. Carefully fold in the remaining beaten egg whites. Grease the bottom of a springform pan (approx. 22 cm Ø) and dust with flour. Add the mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Take out and let cool down

2. 2

   Mix 2 tablespoons strawberry syrup, 2 tablespoons water and 1 teaspoon liqueur and brush the cake base with it. Soak 4 leaves of gelatine in cold water. Mix yoghurt, lemon juice and vanillin sugar. Squeeze the gelatine and melt it in a small pot. Stir in 2 tbsp. yoghurt, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel

3. 3

   Wash, clean and halve the strawberries. Fold 1/3 of the strawberries into the yoghurt cream. Whip the cream until stiff, adding icing sugar. Fold the cream into the yoghurt mixture and spread on the cake base. Chill the cake for about 1 hour

4. 4

   Soak 2 leaves of gelatine in cold water. Heat 200 ml water and 2 tablespoons of syrup, do not boil. Squeeze out the gelatine and dissolve in the warm liquid and let it cool down at least lukewarm

5. 5

   Spread the remaining strawberries on the cake and cover with the strawberry jelly. Cover the cake and chill for at least 3 hours until the jelly is firm

6. 6

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
310 kcal

CARBS
26 g

FATS
19 g

PROTEINS
8 g