Strawberry Yogurt Dome Cake

5 from 8 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 114 kcal



  • 1 Plastic bowl, 28 cm diameter / my dome shape
  • Cling film
  • 1 Cake platter


  • 700 g Fresh strawberries
  • 1000 g Yogurt 3.5%
  • 250 g Sugar
  • 1 Organic lemon juice + zest
  • 2 packet Gelatin white, ground
  • 8 tbsp Water
  • 1 cup Cream 30% fat
  • 2 Beaten egg whites
  • 1 Biscuit base
  • 1 packet Cake glaze clear

Decoration ...

  • 1 cup Cream
  • Roasted almond flakes


  • A somewhat unusual preparation promises an enormous surprise effect ...!
  • First make a half-high sponge cake base (26 cm in diameter). cut off a little from the height.
  • Brush a bulbous plastic bowl (28 cm diameter) with a little oil and line it with cling film. Wash the strawberries, remove the stems and cut about 350 g into fine slices. Cut the remaining strawberries into small cubes.
  • Line the bowl (dome shape) up to half the height of the edge, tightly packed with strawberry slices and park the dish in the refrigerator until the yoghurt cream is prepared.
  • Mix the yoghurt, sugar, lemon juice and zest. Mix the gelatine with 8 tablespoons of water and, in the meantime, beat the cream and egg white in separate mixing bowls until stiff. Pour the dissolved gelatine into the yoghurt mixture according to the instructions ... stir in the cream and fold in the egg white with a whisk. Put the cream briefly in the refrigerator for 10-15 minutes until the mass tightens slightly and then fold in the diced strawberries. Using a soup ladle, carefully pour the yoghurt cream into the dome shape (bowl) lined with strawberries and smooth the cream a little.
  • Place the self-baked sponge cake with the top on the cream and carefully press down. Cover with the overhanging foil and put it in the refrigerator for at least 4-5 hours, even better overnight.
  • Then reveal the cake secret ... open the foil, place a cake plate on the dome shape (bowl) ... just turn the whole thing over (turn it over) and slowly pull up the bowl with foil ...
  • Wooow ... just unbelievably beautiful ... !!!
  • Make a light cake topping according to the instructions, let it cool down a bit and run over the dome cake. If you want, you can decorate the edge of the cake base with cream rosettes and roasted almonds.
  • Divide the dome cake with a very sharp knife or an electric knife into 12 equal-sized pieces and then nibble on this refreshing - fruity strawberry dream ... mmmmhhhhhhh ..!
  • Whoever has tasted it once, only wants one more --------- more of it !!! ;O)
  • Have fun trying it out and enjoying!


Serving: 100gCalories: 114kcalCarbohydrates: 24.3gProtein: 0.6gFat: 1.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Vanilla Cream Cheese Tart with Spicy Pineapple Compote

Currant and Banana Spread