Strawberry-yoghurt-cake

For 8 people
  • 3 Eggs
  • 80 g + 4 tablespoons of sugar
  • 60 g flour
  • 20 g Cornstarch
  • 500 g Whole milk yoghurt
  • 1 Eßl. Lemon juice
  • 1/2 l cream
  • 2 P. Van. Sugar
  • 500 g Strawberries
  • 2 pieces of ground gelatine
60 minutes
1.
Preheat the oven to 200 ° convection. Whip eggs and 80 g sugar until creamy. Fold in the flour and cornstarch. Put in a springform pan and bake for approx. 10 - 12 minutes. Let cool down. Place a cake ring around the base.
2.
Soak the gelatine in a little water. The cream with the van. Beat the sugar until stiff. Fold in the yogurt. Puree the strawberries with 4 tablespoons of sugar and lemon juice and stir in as well. Dissolve gelatine.
3.
First stir 2-3 tablespoons of the cream mixture into the gelatine. Then stir everything into the cream.
4.
Place the cream and strawberry mixture on the base and chill overnight, if possible.

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