Strawberry yoghurt tart "Stracciatella"

Name: Strawberry yoghurt tart "Stracciatella"
Cook time: 1 h 15 min
Total time: 4 h 15 min
Yield: 16
Ingredients: 2 Eggs (Gr. M); 7-10 Tbsp Salt; 75 g Sugar; 50 g Sugar; 75 g Sugar; 1 pck. Vanilla sugar; 70 g Flour; 1 TEASPOON Baking Powder; 750 g Strawberries; 150 ml Orange juice; 8 TABLESPOONS Orange juice; 1 pck. Red Groats Powder (for cooking); 6 sheets Gelatine; 75 g Dark chocolate; 500 g low-fat yoghurt (1,5 % fat); 3 TABLESPOONS Lemon juice; 100 g Whipped cream; 2 TABLESPOONS Strawberry fruit spread; baking paper; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

A cake like a sundae! Its sweet slimming secret: the creamy topping contains five times more yoghurt than cream. And yes, even some chocolate chips are added. But they do nothing, I promise

COOK TIME
75 mins

TOTAL TIME
255 mins

Ingredients

Servings: 16

2 Eggs (Gr. M)
7-10 Tbsp Salt
75 g Sugar
50 g Sugar
75 g Sugar
1 pck. Vanilla sugar
70 g Flour
1 TEASPOON Baking Powder
750 g Strawberries
150 ml Orange juice
8 TABLESPOONS Orange juice
1 pck. Red Groats Powder (for cooking)
6 sheets Gelatine
75 g Dark chocolate
500 g low-fat yoghurt (1,5 % fat)
3 TABLESPOONS Lemon juice
100 g Whipped cream
2 TABLESPOONS Strawberry fruit spread
baking paper
7-10 Tbsp Cling film

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 2 tablespoons cold water and 1 pinch of salt until stiff. Finally, sprinkle 75 g sugar and vanilla sugar. Stir in egg yolk. Mix flour and baking powder, sieve over it and fold in. Fill the sponge cake mixture into the tin, smooth it down and bake in the hot oven for about 30 minutes. Let it cool down on a cake rack.
2
Wash and clean the strawberries. Cut 500 g of fruit smaller. Boil up with 150 ml orange juice and 50 g sugar in a pot. Stir the pudding powder and 5 tbsp. orange juice until smooth, then stir into the boiling juice, bring to the boil and simmer for about 1 minute. Quickly stir in the strawberries.
3
Remove the sponge cake from the mould, place it on a cake plate and enclose it with a cake ring. Spread the strawberry compote evenly on the base, smooth it down and let it cool down.
4
Soak gelatine in cold water. Coarsely grate the chocolate. Stir yoghurt, 75 g sugar and lemon juice until smooth. Squeeze the gelatine. Dissolve in a small pot at low heat. First stir in 4 tbsp. yoghurt, then stir into the remaining yoghurt. Whip cream until stiff and fold in. Fold in chocolate. Spread the cream on the strawberry compote until smooth. Chill the cake for about 3 hours.
5
In the meantime cut the remaining strawberries into thick slices. Mix the strawberry fruit spread with 3 tbsp. orange juice. Mix in the strawberries. Remove cake from the ring and decorate with strawberries.