How does Ilmsens taste like? #9

Today: Yogurette Cake

It's strawberry season in Germany. To celebrate it properly, it is allowed to be a bit more extravagant. So, what is more suitable than this wonderful cake? Spoiler-Alert: Nothing!  



Dough for cake base:

4 eggs

150g icing sugar

150g flour

2 teas. Baking powder



1l whipped cream

350g Yogurette bars (or similar)

4 pck. cream stiffener

500g yoghurt (3,5%)

500g strawberries



Prepare the cake bases and the filling the day before.


Cake base

  • Preheat the oven to 175°C.
  • Stir the eggs briefly until they are slightly frothy and sieve the icing sugar into it.
  • Then mix until a thicker foam is produced.
  • Mix flour and baking powder, sieve and fold in.
  • Put the dough into a greased form and bake for about 15 - 20 minutes. Check with a toothpick if the dough is baked through.


  • Warm up the cream in a pot.
  • Chop the chocolate bars and melt them in the cream (do not boil).
  • Pour the mixture into a bowl, let it cool down and put it in the fridge over night.
  • Put a clean tea towel in a kitchen sieve and place it in a bowl.
  • Pour yoghurt into the kitchen towel and leave to drain in the refrigerator overnight.

The next day:

  • Whip the chocolate cream until semi-stiff, then add cream stiffener and whip until stiff.
  • Fold in the yoghurt.
  • Cut the cake base into three. 
  • Cover the bottom cake base with the cream mixture and press in the strawberries.
  • Place the middle cake base on top and repeat. 
  • Cover the cake with the remaining cream mixture and decorate as you like.

Many thanks for this pretty and delicious cake and the recipe to Tobias' girlfriend!