Strawberry-Yoghurt Dome Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the base, grate the chocolate coarsely. Separate the eggs. Beat egg whites with salt until stiff. Mix fat and 50 g sugar until creamy. Stir in the egg yolks one by one. Add rum. Mix almonds, chocolate and baking powder and stir in. Fold in two portions of beaten egg whites. Grease a springform pan (22 cm Ø).

2. 2

   Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let cool down on a cake rack. Wash and clean 350 g strawberries and cut into small cubes. Soak 9 sheets of gelatine in cold water. Mix 700 g yoghurt and 150 g sugar. Squeeze gelatine well, dissolve carefully. Stir some yoghurt into the gelatine, then stir everything into the rest of the cream. Beat 200 g cream until stiff, fold into the yoghurt. Finally fold in strawberries. Put the cream into a dome mould (3 litres capacity; 22-23 cm Ø) rinsed with cold water and smooth it down. Chill for 30 minutes. Wash, clean and chop 350 g strawberries. Puree with 75 g sugar. Soak 9 sheets of gelatine in cold water. Mix strawberry puree with 300 g yoghurt. Squeeze the gelatine well, dissolve and mix with some strawberry cream. Then stir everything into the rest of the cream.

3. 3

   Put the cream into a dome mould (3 litres capacity; 22-23 cm Ø) rinsed with cold water and smooth it down. Chill for 30 minutes. Wash, clean and chop 350 g strawberries. Puree with 75 g sugar. Soak 9 sheets of gelatine in cold water. Mix strawberry puree with 300 g yoghurt. Squeeze the gelatine well, dissolve and mix with some strawberry cream. Then stir everything into the rest of the cream. Whip 300 g cream until stiff, fold into the cream. Pour the cream over the white cream and smooth it down. Remove the base from the tin and place it with the top side on the cream, press it down gently. Chill the dome cake overnight. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Wash, clean and slice 100 g strawberries. Whip 250 g cream until stiff, allow vanillin sugar to trickle in. Dip the mould briefly in hot water, turn the cake over onto a plate and spread with the cream. Decorate with strawberry slices and sprinkle with flaked almonds. Dust the cake with icing sugar and decorate with lemon balm

4. 4

   Pour the cream over the white cream and smooth it down. Remove the base from the tin and place it with the top side on the cream, press it down gently. Chill the dome cake overnight. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Wash, clean and slice 100 g strawberries. Whip 250 g cream until stiff, allow vanillin sugar to trickle in. Dip the mould briefly in hot water, turn the cake over onto a plate and spread with the cream. Decorate with strawberry slices and sprinkle with flaked almonds. Dust the cake with icing sugar and decorate with lemon balm

5. 5

   13 hours waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
28 g

FATS
30 g

PROTEINS
9 g