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:
150g icing sugar
2 teas. Baking powder
1l whipped cream
350g Yogurette bars (or similar)
4 pck. cream stiffener
500g yoghurt (3,5%)
Prepare the cake bases and the filling the day before.
- 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!