Strawberry yogurt cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, lukewarm
• 125 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 50 g starch flour
• ½ tsp baking powder
• 500 g strawberries
• 400 g yogurt (1.5%)
• 100 g sugar
• 3 packs of instant gelatin
• 25 g jam (strawberry jam)

Instructions

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

refreshing

Dough: Whisk 4 egg yolks, lukewarm water, vanilla sugar, and 125g sugar in a bowl until creamy (at least 5 minutes). Mix the flour, Mondamin, and baking powder and sift over the batter, stirring until smooth. Beat 4 egg whites until stiff and carefully fold into the batter. Pour the batter into a springform pan and bake in a preheated oven at 180°C for 25-30 minutes. Remove the sponge cake from the pan after baking and allow to cool completely. Topping: Puree the strawberries, mix with the yogurt and 100g sugar. Please note that all ingredients must be at room temperature. Sprinkle the gelatine into the strawberry-yogurt mixture, stirring constantly, until it has completely dissolved. Place the mixture in the refrigerator for a short time (5 minutes). Finishing: In the meantime, place a cake ring (e.g., a springform pan) around the cooled cake base and spread the strawberry jam over the base. Pour the strawberry yogurt mixture over the base and refrigerate. The mixture will immediately spread evenly and become completely smooth. Chill the cake in the refrigerator for at least 3 hours, then it will be firm enough to slice. Tip: You can, of course, use other berries. If you prefer a higher calorie option, you can add a cup of whipped cream to the yogurt mixture. Low Fat 30: Per slice: 136 kcal, 2.3g fat, 15% fat calories. Chefkoch.de recipe update: In June 2022, we changed the “1 sachet of gelatin” in the ingredient list to “3 sachets of instant gelatin” due to many comments.