Cake: Fruity Strawberry Yogurt Slices

For the dough:

1. Mix wheat flour with baking powder in a mixing bowl. Now add 200 g sugar, 1 vanilla sugar, softened butter and 4 eggs and process everything with the mixer (stirring sticks) briefly on the lowest, then on the highest speed for 2 minutes to a smooth dough.
2. Place the dough in a baking frame, smooth it out and put it in the hot oven (middle slot). Bake there at 180 degrees for about 25 minutes. After baking, let the base cool down on a wire rack. When the base has cooled down completely, cut it in half crosswise. Set the top half of the bottom aside.

For the yogurt cream:

1. Soak the white gelatine, mix yoghurt and 50 g sugar, 1 vanilla sugar and 1 packet of grated lemon peel in a mixing bowl. Dissolve the gelatine according to the instructions on the package. Then mix approx. 3 tablespoons of yoghurt with the dissolved gelatin with a whisk, then stir into the rest of the yoghurt.
2. Now whip the whipped cream until stiff. As soon as the yoghurt starts to gel, fold in the whipped cream and spread the yoghurt cream on the LOWER cake base. Now carefully place the TOP cake base (which I put aside before) on the yoghurt cream and press it very carefully.

For the fruit topping:

1. Wash, clean and halve the strawberries. Place the strawberries on the topping with the cut surface facing down, then prepare the icing with 50 g sugar and water according to the instructions on the package and carefully pour over the strawberries. Then let it set.

Tip:

1. Place the strawberry slices in the refrigerator for at least 3 hours. I always prepare this cake the evening before and put the slices in the fridge overnight.