Strawberry yogurt cake on shortcrust pastry base

Ingredients for 1 servings:

• 75 g flour
• 1 pinch of baking powder
• 50 g sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 2 tbsp milk
• 60 g butter, soft
• 450 g yogurt
• 10 sheets of white gelatin
• 140 g sugar
• 2 tsp vanilla sugar
• 3 tbsp lemon juice
• 500 g cream or Cremefine for whipping
• 4 tsp cream stiffener
• 500 g strawberries
• ¼ liter of water or fruit juice
• 1 pack of cake glaze, red
• 2 tbsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 55 minutes

Light and delicious – also with other fruits, for about 14 pieces

Preheat the oven to 175 degrees fan-assisted. Line the bottom of a 26 cm springform pan with baking paper. Place the dough ingredients in a bowl and knead into a smooth dough using the dough hook of a hand mixer. Press into the springform pan. Bake for approx. 15 minutes and then let cool. Remove from the paper and place on a cake plate. Place a cake ring around the pan. For the filling, soak the gelatine in cold water, squeeze out the excess liquid, and melt over a low heat. Mix the yogurt with the sugar, lemon juice, and vanilla sugar in a bowl. Stir two tablespoons of this into the gelatine. Then stir the gelatine into the remaining yogurt. Whip the cream or Cremefine with cream stiffener until stiff and stir into the yogurt cream. Spread the mixture on the base and refrigerate for 1 hour. Then place the prepared strawberries on the cake. Prepare the glaze and spread it over the fruit. Refrigerate again for at least 3 hours.