Strawberry yoghurt tart with crispy bottom

Name: Strawberry yoghurt tart with crispy bottom
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 2 Bag (à 100 g) cake glaze "lemon; 100 g + approx. 5 tablespoons cornflakes; 8 sheets white gelatine; 500 g Strawberries; 500 g Whole milk yoghurt; 80 g Sugar; 1 package Vanillin sugar; 250 g Whipped cream; baking paper; 1 giant plastic bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

2 Bag (à 100 g) cake glaze "lemon
100 g + approx. 5 tablespoons cornflakes
8 sheets white gelatine
500 g Strawberries
500 g Whole milk yoghurt
80 g Sugar
1 package Vanillin sugar
250 g Whipped cream
baking paper
1 giant plastic bag

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Put the glaze bag in hot water for about 10 minutes. Fill 100 g cornflakes into a plastic bag, close bag. Coarsely crumble the cornflakes with a dough roll. Stir under the glaze. Pour into the mould as a cake base, press well. Chill for about 30 minutes.
2
Soak gelatine in cold water. Wash, clean and chop 300 g strawberries. Mix yoghurt, sugar and vanillin sugar. Squeeze the gelatine, dissolve over low heat. Stir in 2-3 tbsp. yoghurt cream, then stir into the rest of the cream. Chill for about 5 minutes until it starts to gel
3
Whip the cream until stiff. Fold cream first, then strawberry pieces into the cream. Spread on the cake base. Chill for at least 4 hours.
4
Remove the cake from the mould. Wash, clean and halve 200 g strawberries. Spread on the cake. Decorate with approx. 5 tbsp. cornflakes