Strawberry-yoghurt-cake
- 125 g lactose-free shortbread biscuits
- 100 g lactose-free butter
- 250 g + 8 small strawberries
- 1 TL powdered sugar
- 8 sheet gelatine
- 1 lemon
- 200 g lactose-free cream cheese
- pulp of 1/2 vanilla pod
- 75 g sugar
- 400 g lactose-free yogurt
- 250 g lactose-free whipped cream
- Oil
45 minutes
light
- 1.
- Put the biscuits in a freezer bag and chop up with the cake roll. Melt the butter in a small saucepan. Brush the bottom of a springform pan (26 cm Ø) thinly with oil. Mix the biscuits and butter, press flat on the bottom of the springform pan and refrigerate for about 30 minutes. Wash the strawberries and put the 8 small ones aside. Clean the remaining strawberries. Puree 100 g strawberries and powdered sugar. Strain the puree through a sieve. Cut 150 g strawberries into small cubes. Soak 1 sheet and 7 sheets of gelatine separately in cold water. Halve and squeeze the lemon. Mix the cream cheese, lemon juice, vanilla pulp and sugar together. Slowly stir in yogurt. Squeeze out 7 sheets of gelatine anddissolve. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Chill the cream for 10-15 minutes until it starts to gel. In the meantime, squeeze out 1 sheet of gelatine and dissolve it. Stir in 2 tablespoons of strawberry puree, then stir back into the remaining puree. Add the strawberry cubes. Carefully stir the cream again. Whip the cream until stiff and fold into the cream. Put the cream and strawberry puree alternately in the form with tablespoonfuls and lightly marble with the spoon. Chill the cake for 4-5 hours. Halve 8 strawberries. Before serving, remove the cake from the rim and base and decorate with strawberry halves
- 2.
- Wait approx. 4 hours
1 piece approx.:
- 290 kcal
- 1210 kJ
- 5 g protein
- 21 g fat
- 20 g carbohydrates
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