Strawberry yoghurt tart

Name: Strawberry yoghurt tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 125 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 50 ml Milk; 200 g Flour; 1 TEASPOON Baking Powder; 2 packs Strawberry yoghurt chocolate (16 bars); 8 sheets Gelatine; 7-10 Tbsp Juice of 1 lemon; 1 (500 ml) Mug of soured milk; 750 g Strawberries; 500 g Whipped cream; 7-10 Tbsp Mint zm decorate; baking paper; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

125 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
50 ml Milk
200 g Flour
1 TEASPOON Baking Powder
2 packs Strawberry yoghurt chocolate (16 bars)
8 sheets Gelatine
7-10 Tbsp Juice of 1 lemon
1 (500 ml) Mug of soured milk
750 g Strawberries
500 g Whipped cream
7-10 Tbsp Mint zm decorate
baking paper
7-10 Tbsp Grease

Directions

1
Beat the fat with 125 g sugar and vanillin sugar until foamy. Add the eggs one after the other. Stir in milk. Mix flour with baking powder and fold into the fat-egg mixture. Roughly chop 9 chocolate bars and fold into the dough. Put the dough into a greased springform pan (26 cm Ø) lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes.
2
Let it cool down, remove the springform pan. Divide the base. Stretch a cake ring around the lower cake base. Soak the gelatine in cold water for about 5 minutes. Heat up the lemon juice and the remaining sugar and dissolve the well squeezed gelatine in it. Stir the lemon-gelatine mixture with the soured milk until smooth and chill for about 20 minutes until the soured milk begins to gel. In the meantime wash and clean the strawberries. Cut the strawberries coarsely, except for 9 for decoration. Whip 250 g cream until stiff and fold into the jellied soured milk. Fold in the strawberries. Pour strawberry cream onto the pastry base. Place the second base on top and chill for approx. 2 hours. Then whip the remaining cream until stiff.
3
In the meantime wash and clean the strawberries. Cut the strawberries coarsely, except for 9 for decoration. Whip 250 g cream until stiff and fold into the jellied soured milk. Fold in the strawberries. Pour strawberry cream onto the pastry base. Place the second base on top and chill for approx. 2 hours. Then whip the remaining cream until stiff. Remove cake ring. Spread about 1/3 of the cream on the surface of the cake and smooth it down. Pour the remaining cream into a piping bag with a star-shaped spout and spray on approx. 16 tuffs. Cut the remaining strawberries in half, put 1/2 strawberry on each tuff and 2 in the middle. Cut the remaining chocolate bars diagonally in half and spread them on the cake. Decorate with mint
4
Remove cake ring. Spread about 1/3 of the cream on the surface of the cake and smooth it down. Pour the remaining cream into a piping bag with a star-shaped spout and spray on approx. 16 tuffs. Cut the remaining strawberries in half, put 1/2 strawberry on each tuff and 2 in the middle. Cut the remaining chocolate bars diagonally in half and spread them on the cake. Decorate with mint