Strawberry yogurt slices
- 125 g butter or margarine
- 125 g Sugar
- 2 packet vanillin sugar
- 2 eggs (weight class 4)
- 250 g flour
- 1/2 packet baking powder
- 1/8 l Milk
- 50 g ground almonds
- 700 g Strawberries
- 125 g Strawberry jam
- 1 1/2 (à 200 g) Mug of whipped cream
- 200 ml Cherry nectar
- 1 pack (200 g) yogurt cake aid
- 500 g Whole milk yogurt
- 1 TL chopped pistachios
- baking paper
45 minutes
easy
- 1.
- Beat the fat, sugar and vanilla sugar until frothy. Gradually stir in the eggs. Mix the flour and baking powder and stir into the egg mixture. Add milk and almonds and stir in.
- 2.
- Spread the dough on a baking sheet lined with baking paper and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 15 to 20 minutes. In the meantime, wash, clean, drain and cut the strawberries in half.
- 3.
- Puree 200 grams of strawberries and stir in the remaining vanillin sugar. Take the dough out of the oven, cut it in half and let it cool. Spread one half with jam and place the other half on top.
- 4.
- Whip 100 grams of cream until stiff. Beat the pureed strawberries, cherry nectar and cake help with the whisk of the hand mixer until frothy. Fold in the yogurt and cream. Fold the rest of the strawberries into the yoghurt cream, except for twelve halves for decoration.
- 5.
- Place the base on a board, place the ring strip from the pack tightly around the base, pushing the prongs under the base and seal. Pour cream into the ring strip and smooth it out.
- 6.
- Chill for three hours. Loosen the ring and cut the cake into twelve pieces. Whip the rest of the cream until stiff, pour into a piping bag with a star nozzle and decorate the cuts with it. Place 1/2 a fan-cut strawberry on top of the cream and sprinkle with pistachios.
- 7.
- Makes twelve pieces.
1 piece approx:
- 450 kcal
- 1890 kJ
- 9 g protein
- 20 g fat
- 56 g carbohydrates
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