Strawberry yoghurt cream cake with almond crispy base

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the cake base, brush a cake plate with some oil. Place the rim of a small springform pan (18 cm Ø) on top. Roast the almonds in a pan without fat. Take them out and let them cool down.

2. 2

   Then chop roughly. Melt the butter. Put the rusk into a freezer bag, close the bag. Finely crumble the rusk with a rolling pin. Mix well with the melted butter and almonds.

3. 3

   Pour into the rim of the mould and press down as a cake base. Chill for about 30 minutes.

4. 4

   For the white cream, soak 3 sheets of gelatine in cold water. Mix 100 g sour cream, 100 g yoghurt and 2 tablespoons sugar. Squeeze the soaked gelatine and dissolve at low heat. Stir in 3 tablespoons of sour cream, then stir into the rest of the cream.

5. 5

   Whip 150 g cream until stiff. Fold into the sour cream. Spread on the cake base and chill for about 30 minutes.

6. 6

   For the pink cream, soak 3 sheets of gelatine. Wash and clean the strawberries. Puree 125 g strawberries with 2 tbsp. sugar. Mix 100 g sour cream, 50 g yoghurt and strawberry puree. Squeeze the soaked gelatine and dissolve.

7. 7

   Stir in 3 tablespoons of strawberry cream and then stir into the rest of the cream. Whip 100 g cream until stiff and fold into the cream. Spread into the mould. Chill for about 1 hour.

8. 8

   For the strawberry topping, soak 2 leaves of gelatine. Puree 150 g strawberries with 1 tbsp. sugar. Squeeze the soaked gelatine and dissolve. Stir in the strawberry puree by the spoonful and pour into the mould onto the strawberry cream.

9. 9

   Carefully place the rest of the strawberries inside. Chill for at least 3 hours. Remove the cake from the tin before serving.

Nutrition Facts

KCAL
330 kcal

CARBS
19 g

FATS
25 g

PROTEINS
6 g