Strawberry yogurt tart

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 pack of (100 g, 8 bars) filled whole milk chocolate with skimmed milk yoghurt strawberry cream (e.g. Yogurette)
  • 650 g Whole milk yoghurt
  • 2 Eggs (size M)
  • 250 g Sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 150 ml Oil
  • 350 g Flour
  • 1/2 package Baking Powder
  • 1 kg Strawberries
  • 10 sheets white gelatine
  • 250 g Whipped cream
  • 7-10 Tbsp Meringue
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Cut 6 chocolate bars into three. Put 150 g yoghurt, eggs, 150 g sugar, 1 packet of vanilla sugar, salt and oil in a mixing bowl and mix with the whisks of the hand mixer. Mix flour and baking powder and stir in portions. Fold in chocolate pieces. Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes.

  2. 2

    In the meantime, wash and clean 250 g strawberries and drain them in a sieve. Pour into a high mixing bowl and puree with a blender. Take the base out of the oven, remove from the edge of the springform pan and let it cool down in the pan. Then remove from the mould, place on a cake plate and close a cake ring firmly around it. Soak the gelatine in cold water. Mix 500 g yoghurt, 1 packet of vanillin sugar, 100 g sugar and pureed strawberries. Squeeze the gelatine, melt in a small pot at low heat. Remove from the heat, stir in 2-3 tablespoons of the yoghurt cream drop by drop. Then stir and allow to run into the remaining yoghurt cream. Chill for 2-3 minutes until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold cream in portions into the gelling mass.

  3. 3

    Squeeze the gelatine, melt in a small pot at low heat. Remove from the heat, stir in 2-3 tablespoons of the yoghurt cream drop by drop. Then stir and allow to run into the remaining yoghurt cream. Chill for 2-3 minutes until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold cream in portions into the gelling mass. Pour into the cake ring and smooth it down. Chill for about 4 hours. Wash 750 g strawberries, clean and drain well. Cut chocolate bars in half. Carefully remove the cake ring from the cake. Serve the cake decorated with strawberries, chocolate bars and meringue. (Strawberries might fall off the cake when cutting)

  4. 4

    Pour into the cake ring and smooth it down. Chill for about 4 hours. Wash 750 g strawberries, clean and drain well. Cut chocolate bars in half. Carefully remove the cake ring from the cake. Serve the cake decorated with strawberries, chocolate bars and meringue. (Strawberries might fall off the cake when cutting)

Nutrition Facts

KCAL
490 kcal
CARBS
55 g
FATS
26 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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