Yogurette cake

Ingredients for 1 servings:

• 1 cake base, Viennese (3-piece) light or dark as desired
• 8 tbsp jam, strawberry-vanilla-
• 600 g vanilla-flavored yogurt
• 500 ml whipped cream, or Cremefine with 7% or 15%
• 2 bags of Gelling Fix
• 750 g strawberries, fresh
• 2 bars of chocolate (Yogurette)
• Chocolate shavings or other decorations to decorate as desired

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

fruity-fresh version with yogurt instead of sour cream

First, hull the strawberries and cut them into small, fine pieces. Finely slice/chop the Yogurette bars with a sharp knife. Remove the Viennese base from the package and separate it into its three components. Spread the jam on the bottom and middle layers. Place a cake ring around the coated bottom layer. Whip the cream until stiff peaks and slowly sprinkle in the two sachets of Gelling Agent while whipping. When the cream is stiff peaks, loosely fold in the vanilla yogurt. Mix everything well until you have a homogenous, creamy mixture. Then stir in the chocolate and finally, carefully fold the strawberries into the mixture, ensuring nothing is “mushy.” Now you can spread the first third of the mixture onto the bottom cake layer. Then cover with the middle layer and spread it with the same mixture. Finally, the third layer of the Viennese base goes on top and is again lightly covered with the delicious mixture. Finally, decorate the cake with fresh strawberries, Yogurette pieces, chocolate shavings, and more. We especially like white chocolate shavings with the yogurt in the mixture. The finished cake needs to stand in the refrigerator for at least 3 hours and is best prepared the night before. My version of the Yogurette cake came about after trying several others with sour cream, custard powder, etc., but they were all too heavy for us. So, finally, this version came about, which is deliciously fruity and not quite as rich.