Photo: Först, City Food & Photo, Hamburg
- Fresh strawberries + chocolate yogurette = a cake dream!
- ingredients
- preparation
Fresh strawberries + chocolate yogurette = a cake dream!
A delicious strawberry cream combined with fresh strawberries and chocolate-fresh yogurette - this cake is a real spring dream! At the next garden party, all guests will love this strawberry yogurette cake!
The special highlight: The extra chocolate bars that hide in the soft cake bottom - this sweet surprise will love everyone!
Preparation time approx. 1 hour. Waiting time about 5 hours. Per piece approx. 2050 kJ / 490 kcal. E 9g / F 26g / KH 55g.
ingredients
(for 12 pieces)
- 1 package (100 g, 8 bars) filled milk chocolate with skim milk yoghurt strawberry cream (eg Yogurette)
- 650 g whole milk yoghurt
- 2 eggs (size M)
- 250 g of sugar
- 2 packets of vanillin sugar
- 1 pinch of salt
- 150 ml of oil
- 350 g of flour
- 1/2 packet of baking powder
- 1 kg of strawberries
- 10 sheets of white gelatine
- 250 g of whipped cream
- Meringue to decorate
- Fat and breadcrumbs for the mold
preparation
3 third chocolate bars.
Put 150 g yoghurt, eggs, 150 g sugar, 1 packet vanillin sugar, salt and oil in a mixing bowl and stir with the whisk of the hand mixer.
Mix flour and baking powder and stir in portions. Fold in chocolate pieces.
Put into a greased springform (26 cm Ø) sprinkled with breadcrumbs, smooth. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 25 minutes.
Meanwhile, wash and clean 250g of strawberries, drain in a colander. Pour into a high mixing bowl and mix with a blender.
Remove the bottom from the oven, remove from the springform edge and allow to cool in the mold. Then remove from the mold, put on a cake plate and tightly seal a cake ring around it.
Soak the gelatine in cold water.
Mix 500 g of yoghurt, 1 packet of vanillin sugar, 100 g of sugar and pureed strawberries.
Express gelatin, melt in a small saucepan over low heat. Remove from the stove, add 2-3 tablespoons of the yoghurt cream drop by drop with stirring.
Then, while stirring, pour into the remaining yoghurt cream. Leave to cool for 2-3 minutes until the mass begins to gel.
In the meantime whip cream until stiff. Remove the cream in portions under the gelling mass. Put in the cake ring and smooth.
Approximately Refrigerate for 4 hours.
Wash 750g of strawberries, clean and drain well.
Halve the chocolate bar.
Gently remove the cake ring from the cake.
Cake with strawberries serving chocolate bars and meringue decorated. (Strawberries may fall when cutting the cake).
Good Appetite!
Also very tasty:
Chocolate Dream: Nut nougat cake with Toffifee
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