Strawberry yogurt cake

Ingredients for 1 servings:

• Oil, neutral, for the mold
• 100 g butter
• 75 g amaretti biscuits
• 75 g butter biscuits
• 6 sheets of white gelatin
• 500 g strawberries
• 500 g cream yogurt
• 50 g sugar
• 1 packet of vanilla sugar
• 150 g whipped cream
• 100 g white chocolate coating

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

without baking

Line the bottom of the springform pan with baking paper, then place the ring around the pan so that the baking paper is also clamped in place. I always trim off any excess paper. Grease the pan with butter or neutral oil. Melt the butter in a saucepan. Meanwhile, place the amaretti biscuits and butter cookies in a freezer bag, seal it, and finely crumble the cookie mixture using a rolling pin or similar tool. Caution: This will make the freezer bag somewhat porous! Add the crumbs to the pan with the melted butter and mix well. Spread the mixture evenly over the bottom of the springform pan, press down firmly (ideally with the back of a tablespoon), and chill for 30 minutes. Soak the gelatin in cold water – everything needs to be submerged. Meanwhile, wash and hull 250g of strawberries, and puree them with a hand blender. Combine the mixture with the yogurt, sugar, and vanilla sugar. Remove the gelatine from the water, squeeze out the excess water, and melt it in a saucepan over low heat. Stir in 2-3 tablespoons of strawberry cream. Then stir everything into the strawberry cream, cover, and chill for 10 minutes. Whip the cream until stiff. When the cream starts to set, fold in the cream and spread the mixture evenly on the chilled cake base, smoothing it out. Then chill the cake for at least 4 hours. Wash and hull the remaining strawberries. Arrange them on the cake as desired. Melt the chocolate coating. Now it’s time to get creative. You can either spread the melted chocolate on a flat baking sheet, from which you can scrape off little curls when it’s cooled, form a lattice on baking paper, or decorate the cake in another way.