Strawberry yoghurt tart

Ingredients

Directions

1. 1

   Beat the fat, vanillin sugar and 100 g sugar until creamy. Beat the eggs one after the other. Mix flour and baking powder and stir into the egg mixture. Halve the dough. Stir into one half of the cocoa and milk. Grease a springform pan (26 cm Ø). Put light and dark dough alternately into the form by the spoonful.

2. 2

   Spread carefully. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove the cake and let it cool down. Soak gelatine in cold water. Mix yoghurt, quark, 100 g sugar and coconut liqueur. Whip cream until stiff. Remove the cake base from the tin and enclose with a cake ring. Squeeze the gelatine and dissolve at low heat. Stir a little cream into the gelatine and fold into the remaining cream. Fold in the cream. Spread the cream on the cake base and smooth it down. Chill the cake for 3-4 hours. Drain the pineapple and collect the juice.

3. 3

   Squeeze the gelatine and dissolve at low heat. Stir a little cream into the gelatine and fold into the remaining cream. Fold in the cream. Spread the cream on the cake base and smooth it down. Chill the cake for 3-4 hours. Drain the pineapple and collect the juice. Wash, clean and halve the strawberries. Cut the pineapple into pieces. Put strawberries and pineapple on the cake. Mix the cake glaze and 2 level tablespoons of sugar in a small pot. Fill up pineapple juice with water to 125 ml. Mix with the cake glaze and bring to the boil. Let the glaze rest for 1 minute, spread it over the fruit and let it get firm

4. 4

   Wash, clean and halve the strawberries. Cut the pineapple into pieces. Put strawberries and pineapple on the cake. Mix the cake glaze and 2 level tablespoons of sugar in a small pot. Fill up pineapple juice with water to 125 ml. Mix with the cake glaze and bring to the boil. Let the glaze rest for 1 minute, spread it over the fruit and let it get firm