Strawberry yoghurt tart

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff. Add 175 g sugar and 1 sachet of vanilla sugar and continue beating. Stir in the egg yolks briefly. Mix flour, cornstarch, baking powder and cocoa, sieve onto the egg mixture and fold in carefully.

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill the sponge cake mixture into the mould. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Let the cake cool down.

3. 3

   Remove the base from the mould and cut through 3 times. Soak 6 sheets of gelatine in cold water, wash and clean the strawberries. Puree 500 g strawberries. Mix yoghurt, 250 g pureed strawberries and remaining sugar.

4. 4

   Squeeze the gelatine, dissolve at low heat and stir into the yoghurt. Chill the strawberry yoghurt. As soon as the mixture begins to set, whip 1/2 cup of cream until stiff and fold into the yoghurt.

5. 5

   Place the bottom cake layer on a plate, spread with 1/3 of the strawberry yoghurt and cover with the 2nd layer. Do the same with the rest of the strawberry yoghurt and the bases. Chill the cake for about 1/2 hour.

6. 6

   Soak the remaining gelatine. Whip remaining cream and vanilla sugar until stiff. Squeeze the gelatine, dissolve and add to the cream with the remaining strawberry puree. Let the strawberry cream get a little firm.

7. 7

   Spread the cream all around the cake and press waves into the cream with the back of a spoon. Let the strawberry cream set for about 30 minutes. Cover the cake with the remaining strawberries. Wash the mint leaves, dab dry and decorate the edge and surface of the cake with the leaves.

8. 8

   Place the chocolate sticks on the cake and serve. Makes about 16 pieces.