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🍰 Strawberry Yogurt Cake

227 kcal · 30 min · 4 servings

Strawberry Yogurt Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the eggs, 75 grams of coconut blossom sugar, and 2 tablespoons of hot water in a bowl.
  2. 2. Whip the mixture with the beaters of your hand mixer for about 5 minutes until creamy.
  3. 3. Thoroughly mix flour, starch, and baking powder in a separate bowl.
  4. 4. Sift the dry ingredients over the egg cream.
  5. 5. Gently fold the mixture in with a whisk.
  6. 6. Cut a piece of baking paper to fit exactly into the bottom of a 24-centimeter springform pan.
  7. 7. Line the bottom of the pan with the paper.
  8. 8. Pour the batter into the pan.
  9. 9. Smooth the surface with a spatula.
  10. 10. Preheat the oven to 200 degrees (180 degrees for convection or gas level 2 to 3).
  11. 11. Bake the base for 10 to 15 minutes.
  12. 12. Let the base cool completely on a wire rack.
  13. 13. Carefully release the cooled base from the pan.
  14. 14. Gently wash the strawberries.
  15. 15. Let them drain well in a sieve.
  16. 16. Set aside 8 nice berries to use for garnishing later.
  17. 17. Hull the remaining strawberries and dice them finely.
  18. 18. Place the diced strawberries in a bowl.
  19. 19. Soak the gelatin in plenty of cold water.
  20. 20. Pour the cream into a tall container.
  21. 21. Whip the cream stiffly with the beaters of your hand mixer.
  22. 22. Chill the whipped cream.
  23. 23. Stir buttermilk, yogurt, and the remaining coconut blossom sugar in a bowl until smooth.
  24. 24. Squeeze the dripping wet gelatin well.
  25. 25. Warm the gelatin in a small saucepan.
  26. 26. Stir with a wooden spoon until dissolved.
  27. 27. Stir one-third of the yogurt mixture into the warm gelatin.
  28. 28. Immediately mix this mixture with the remaining two-thirds of the yogurt mixture.
  29. 29. Gently fold the cold cream into the yogurt mixture.
  30. 30. Gently fold in the strawberry cubes.
  31. 31. Place the ring of the springform pan back around the base.
  32. 32. Spread the yogurt cream evenly over the base.
  33. 33. Place the cake in the refrigerator for 4 to 5 hours.
  34. 34. Wash the mint.
  35. 35. Shake it dry.
  36. 36. Pluck the leaves from the stems.
  37. 37. Carefully release the cake from the springform ring using a large knife.
  38. 38. Place the cake on a platter.
  39. 39. Garnish with the remaining whole strawberries and mint leaves.

Nutrition per serving