John Myers
Ingredients for 1 servings:
- 1 cake base (Viennese base, 2-piece)
- 500 g strawberries
- 800 g yogurt (full-fat yogurt)
- 100 g sugar
- 2 packets of vanilla sugar
- 12 sheets of red gelatin
- 400 g whipped cream
- 2 packs of cream stiffener
- e.g. powdered sugar
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Place a Viennese cake base on a cake plate and tightly wrap a cake ring around it. Rinse 300g of strawberries and puree them with sugar and vanilla sugar. Halve the remaining strawberries and place them cut-side down on the cake ring. They will stay put more easily if the ring is lightly oiled beforehand. Soak the gelatin in water. Stir the yogurt into the pureed strawberries. Dissolve the gelatin and add a little of the yogurt cream. Then stir the mixture into the yogurt cream and refrigerate. As soon as the yogurt cream begins to set, whip the cream until stiff peaks form, gradually adding the cream stabilizer. Fold the cream into the cream and spread everything onto the prepared base. Place the second layer on top and let the cake chill for at least 4 hours. Remove from the ring and serve dusted with powdered sugar. Note: You can, of course, also bake the sponge cake base yourself.
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