John Myers
Ingredients for 1 servings:
- 1 cake base (light Viennese base)
- 3 bowls of fresh strawberries (cleaned)
- 650 g yogurt
- 650 ml whipped cream
- 1 packet of cake glaze (possibly strawberry flavored)
- 1 pack of jelly (woodruff)
- Liqueur (strawberry lime) to taste
- 3 sheets of white gelatin
- 50 ml water for the gelatin
- Sugar to taste
- possibly syrup (woodruff syrup)
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
First, line a round bowl (28 cm in diameter) with cling film. Line it with strawberries, if possible right up to the edge. Puree the remaining strawberries. Prepare the cake glaze according to the package instructions, spread it over the strawberries and let it set. Then whip approximately 150 ml of cream until stiff, dissolve 3 sheets of gelatine according to the package instructions and mix with 150 g of yogurt, strawberry lime juice and sugar to taste. Also stir in the pureed strawberries and the whipped cream. Then cut the first cake layer so that it completely covers the strawberry cream. Whip 500 ml of cream until stiff. Then make the woodruff jelly with approximately 250 ml of water and let it cool slightly, but do not let it set. Stir 500 g of yogurt into the almost cold jelly, season with sugar or woodruff syrup and fold in the cream. Empty the cream into the bowl and place the second cake layer on top. Chill for 3 – 4 hours. Turn out onto a cake plate and remove the foil before serving.
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