Strawberry yogurt cake

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits) or
• Ladyfingers
• 125 g butter or margarine, melted
• 500 g strawberries, preferably frozen
• n. B. sugar
• 300 g natural yogurt
• 200 ml whipped cream
• 2 packs of gelatin powder
• 150 g strawberries (frozen) or
• e.g. jam (strawberry jam)
• 1 pack of cake glaze

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

perfect for frozen strawberries

For the base, crumble the butter biscuits or ladyfingers and mix with the melted butter. Pour this mixture into a cake ring and refrigerate. Thaw the frozen strawberries with a little sugar, then strain through a sieve. Prepare the ground gelatin according to the instructions. Puree the thawed strawberries and mix with the yogurt and whipped cream. Then fold the gelatin into this mixture according to the package instructions. Spread the strawberry-yogurt mixture onto the biscuit base and refrigerate immediately. For the topping, season the 150g strawberries with a little sugar or puree 2-3 tablespoons of strawberry jam. Prepare the glaze according to the instructions and then fold in the puree. Pour everything onto the cooled cake. But be careful: let the glaze run over a large spoon. Tip: You can make this cake with a variety of preserved fruits. If you’re short on time, you can also use a ready-made fruit base and sprinkle a packet of whipped cream stabilizer on top before adding the fruit and yogurt mixture. This way, the base won’t get soggy.