Strawberry Yoghurt Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 75 g sugar, 1 packet of vanillin sugar and salt to finish. Beat the egg yolks one after the other. Mix flour, ground almonds and baking powder, sieve onto the egg foam and fold in carefully

2. 2

   Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper, smooth it down. Bake in the preheated oven, middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Turn out onto a damp tea towel sprinkled with a little sugar. Carefully remove the baking paper. Wrap the sponge cake plate in a damp cloth and let it cool down

3. 3

   Soak the gelatine. Wash and clean the strawberries, dab dry and cut half into thin slices. Puree remaining strawberries with icing sugar. Cut sponge cake into 3 strips (27 x 10 cm, 28 x 11 cm, 29 x 12 cm). Rinse a box mould (31 cm long; 2.75 litres capacity) with water and cover with foil. Put the smallest sponge cake strip inside

4. 4

   Mix yoghurt with 100 g sugar. Whip 250 g cream with the whisks of the hand mixer until stiff. Squeeze the gelatine well and dissolve carefully. Stir in some yoghurt, then stir everything into the remaining yoghurt. Mix 3/4 of the yoghurt with the strawberry puree and fold in 3/4 of the whipped cream. Mix the remaining yoghurt with 50 g of liquid cream and fold in the remaining whipped cream

5. 5

   Spread half of the strawberry cream on the sponge cake, then half of the strawberry slices on top. Smooth the yoghurt cream on top, first cover with the middle sponge cake, then with the remaining strawberry slices and remaining strawberry cream. Finally place the last sponge cake on top. Chill for about 2 hours

6. 6

   Roast the flaked almonds briefly in a pan without fat, take them out and let them cool down. Whip 200 g cream and 1 packet of vanilla sugar until stiff. Turn out the box form, remove foil. Spread the cream loosely on the cake with a tablespoon. Sprinkle with flaked almonds

7. 7

   waiting time approx. 2 hours

Nutrition Facts

KCAL
310 kcal

CARBS
26 g

FATS
19 g

PROTEINS
8 g