Strawberry-yoghurt-cake
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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