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Yogurette strawberry cake

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Ingredients for 1 servings:

  • 125 g butter or margarine
  • 125 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 3 eggs
  • 150 g flour
  • 2 tbsp, heaped cocoa powder
  • 2 tsp, leveled baking powder
  • 5 tbsp milk
  • 250 g mascarpone
  • 250 g low-fat curd cheese
  • 50 g sugar
  • 2 packets of vanilla sugar
  • 1 pack of agar-agar
  • 100 ml milk
  • 200 g whipped cream
  • 250 g strawberries
  • 150 g chocolate bar (Jogurette)
  • 200 g cream
  • 1 pack of cream stiffener
  • 6 strawberries
  • 50 g chocolate bar (Jogurette)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

for a 26cm springform pan

Preheat the oven to 175°C (top/bottom heat). For the base, cream together the butter, sugar, vanilla sugar, and salt in a mixing bowl until creamy, then add the eggs one at a time. Mix the flour, cocoa, and baking powder and stir in the milk. Pour the finished batter into a greased and floured 26cm springform pan and smooth the surface. Bake in the preheated oven on the middle rack for about 15-20 minutes. Then place the base on a wire rack and loosen the springform pan. Allow the base to cool, then place a cake ring around it. For the cream, mix together the mascarpone, quark, sugar, and 1 sachet of vanilla sugar. At the same time, bring the agar-agar and milk to a boil and stir into the cream. Chop all but 6 of the strawberries for decoration and add them as well. If you like, you can puree some of the strawberries to give the cream a pink tinge. Then chop the Yogurette and fold it into the cream. Whip the cream until stiff and fold it in. Spread all of the cream on the base, smooth it out, and chill for 2-3 hours. For the decoration, whip the remaining cream with the vanilla sugar and cream stabilizer until stiff and place it in a piping bag. Halve the reserved strawberries. Decorate the cake with whipped cream, strawberries, and the remaining chocolate. Tip: Use a vegetable peeler to shave the cold chocolate into decorative shavings.

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Written by John Myers

Professional Chef with 29 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.

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