Strawberry Yogurt Cake

First prepare the shortcrust pastry. To do this, quickly knead all the ingredients into a smooth dough and let it rest in the refrigerator for 30 minutes, wrapped in plastic wrap.

Then roll out the dough on a floured work surface to a thickness of approx. 2 cm and line a buttered and floured springform pan with it. Bake in a preheated oven at 160 °C for 20 minutes. Allow to cool.

For the yogurt mixture, mix the yogurt with the sugar and cream cheese, soak the gelatine in cold water and warm the milk in a saucepan.

Carefully squeeze the gelatin and stir it into the milk until it is completely dissolved. Mix into the yogurt mixture and empty onto the cooled shortbread base. Chill in the refrigerator for 1 hour.

Remove the stalks from the strawberries, halve or quarter the larger strawberries and spread them on the cold yogurt mixture.

Serve the cake.

Preparation Tip:

The cake can also be prepared with other fruits, depending on the season.

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