John Myers
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Baking: Mini Yogurt and Strawberry Tart
The perfect baking: mini yogurt and strawberry tart recipe with a picture and simple step-by-step instructions.
* for the dough
- 2 Eggs
- 50 g Sugar
- 0,5 tsp Grated lemon peel
- 50 g Flour
- 0,25 tsp Baking powder
* for covering
- 250 g Natural yoghurt
- 100 g Sugar
- 1 packet Instant jelly
- Pineapple flavor
- 100 ml Boiling water
- 100 ml Cream
- 200 g Fresh strawberries
- For the dough, beat the eggs, sugar and lemon zest until frothy. Mix in flour and baking powder and stir in.
- Fill into a greased 18cm spinform and bake in an oven preheated to 180 ° C for about 15-20 minutes.
- Mix the yogurt and sugar for the topping. Mix the jelly with the boiling water. Add some of the yogurt to the jelly and then stir this mixture thoroughly into the rest of the yogurt.
- Place in the refrigerator until the mixture is almost solid.
- Place a cake ring around the cake base. Spread about 4 tablespoons of the yoghurt cream on the cake base.
- Wash the strawberries, remove the green parts and cut up to 4 pieces. Halve the remaining 4 pieces. Distribute the chopped pieces evenly on the cake base.
- Whip the cream very stiff and carefully stir into the rest of the yogurt cream. Reserve some of the cream for decoration.
- Spread the yoghurt mixture on the strawberries.
- Pour the retained cream into a cake syringe (or piping bag) and squirt 8 tuffs onto the cake. Place halved strawberries on top.
- Place in the refrigerator until fully set.
- Then carefully peel off the cake ring with a knife and then remove it.
- VARIATIONS: Of course you can prepare this cake with other jelly and other fruit.
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