John Myers
Yoghurt Stracciatella Cake and Strawberry Cake
The perfect yoghurt stracciatella cake and strawberry cake recipe with a picture and simple step-by-step instructions.
Decoration
- 2 Peel Fresh strawberries
- 3 packet Red cake topping
- Sugar for the icing according to the package
- 1 kg Stracciatella yogurt
- 400 g Whipped cream
- 2 packet Vanilla sugar
- 12 leaf Gelatin white
- Chocolate
- Sugar sprinkles
- Clean the strawberries. Some left with leaf green for decoration. Soak the gelatine in cold water.
- 2 of the Viennese floors are needed, place one on the cake plate and put a cake ring around it.
- Whip the cream with vanilla sugar until stiff. Put the yogurt in a mixing bowl and stir briefly.
- Do not squeeze out the soaked gelatine too much, heat it up with a little liquid and let it melt. Don’t let it get too hot. Remove from heat and stir with 2-3 tablespoons of yogurt until smooth. Then add to the yoghurt and stir well. Then fold in the whipped cream.
- Spread a 1 cm layer of yoghurt cream on a cake base and cover with the cleaned strawberries. Prepare the 3 packets of cake glaze according to the instructions on the packet and do not pour over the strawberries too hot. Put the rest of the yoghurt cream on the second cake base and smooth it out. Chill the cakes so that they become firm.
- In the meantime, melt the chocolate in a water bath. Dip the tip of the decorative strawberries in the chocolate and place on baking paper to set.
- Place the chocolate strawberries on the set cream cake. Decorate with colored sprinkles and also with liquid chocolate. Put the cakes in a cool place until they are eaten. Remove the cake rings before serving.
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