🍰 Strawberry Yogurette Cake

Name: Strawberry Yogurette Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 2 thin sponge cake bases (light); 2 containers sour cream; 2 containers whipping cream; 750 g strawberries; 2 bars chocolate bars (Yogurette, each 8 bars); 3 packets whipping stabilizer; 100 g chocolate shavings (for decorating); to taste strawberries (for decorating)

474 kcal · 30 min · 4 servings

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Ingredients

2 thin sponge cake bases (light)
2 containers sour cream
2 containers whipping cream
750 g strawberries
2 bars chocolate bars (Yogurette, each 8 bars)
3 packets whipping stabilizer
100 g chocolate shavings (for decorating)
to taste strawberries (for decorating)

Instructions

1. Whip the cream with the cream stabilizer (an additive to help the cream hold its shape) until stiff. Gently stir in the sour cream (a tangy cream product).
2. Wash the strawberries, remove the green leaves, and cut them into small cubes. Add them to the cream. Finely chop the Yogurette cookies (milky cookie spirals) and mix them in as well.
3. Spread half of the cream evenly over the first sponge cake base (bottom layer). Place the second sponge cake layer on top and cover it with the remaining cream. Put the cake in the refrigerator for about 3 hours.
4. Decorate the finished cake with fresh strawberries and chocolate shavings before serving.

Nutrition per serving

kcal: 474
Protein: 6 g · Fett/Fat: 31 g · Carbs: 44 g