Strawberry yoghurt tart

Ingredients

Directions

1. 1

   Boil 1/4 litre of water, fat and salt. Add flour at once and burn to a dumpling while stirring. Let it cool down a little bit and stir in the eggs one after the other. Pour the mixture into a piping bag with a perforated spout. With the dough spray 3 round cakes (20 cm Ø) spirally onto 3 sheets of baking paper. (Important: leave some space in the spiral!) Bake the cakes one after the other on a baking tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove and let cool off. Wash and clean the strawberries and cut them in half or quarters depending on size. Soak gelatine in cold water. Mix yoghurt, 3 tablespoons sugar and lemon juice. Dissolve the gelatine, stir in 2 tablespoons of yoghurt, stir into the remaining yoghurt. Keep cold until the yoghurt starts to gel. Whip cream until stiff and fold in. Mix the cake glaze powder with 2 tablespoons of sugar, stir with 1/4 litre of water until smooth. Bring to the boil while stirring, remove from the stove. Spread half of the strawberries on a cake base, sprinkle with half of the cake glaze. Keep the rest of the icing warm if necessary so that it does not get too firm. Place the second cake base on top, spread the cream on top. Place the third cake layer on top and cover with the remaining strawberries. Spread the rest of the cake glaze on top. Let it set. Decorate with a lemon peel spiral

2. 2

   On 10 pieces:

3. 3

   1 hour waiting time