Strawberry and Rhubarb Yogurt Cake

For the shortcrust pastry base

1. Knead all ingredients, chill for 30 minutes – flour a greasy springform pan a little, then roll out the shortcrust pastry base and place on the bottom of the tin, prick several times with a fork and bake at 180 ° C for approx. 35-40 minutes … the Carefully place the base on a wire rack and allow to cool

For the Swiss roll

1. Separate the eggs, beat the egg whites with salt and set aside. Beat the egg yolks with sugar until foamy, mix the flour with baking powder and stir into the egg cream, then carefully fold in the egg whites. Spread the mixture on a large baking sheet lined with baking paper and bake at 180 ° C / fan oven for approx. 12 minutes. Sprinkle a kitchen towel with a little sugar and top it with the sponge cake. Peel off the baking paper and roll it up lengthways with the help of a kitchen towel, let it cool down a little. Then unroll the roll and spread it with strawberry jam (not too thick, otherwise everything will swell out when you cut it), roll up again and cut into 1 cm thick slices.
2. Soak gelatine in cold water. Peel the rhubarb, cut into small cubes and boil with the water until soft, puree and then dissolve the squeezed gelatine in it. Wash and clean the strawberries and puree them with the rest of the sugar (if you don’t like the grains, rub the mixture through a fine sieve). Mix the strawberry mixture with the yoghurt into the rhubarb and chill. As soon as the mixture has gelled, fold in the whipped cream.
3. Spread the strawberry jam on the shortcrust pastry and cover with sponge cake slices, put the remaining slices aside for decoration …. Put the strawberry mixture on the sponge cake slices and smooth out, chill
4. Before serving, spread the remaining sponge cake slices and halved strawberries on the cake, remove the cake ring and serve