Strawberry Yogurt Cake

For the cake base, preheat the oven to 180 °C. Beat the eggs, water and sugar until well blended. Mix flour and baking powder and carefully stir into the mixture. Pour the batter into a cake pan (Ø 26 cm) and bake for about 30 minutes.

For the yogurt cream, soak the gelatine in water, squeeze it out and then dissolve it in the warmed lemon juice. Then mix yogurt, powdered sugar and the dissolved gelatin well. Add the strawberries and finally whip the cream until stiff and stir in. Chill everything for about 30 minutes.

For the strawberry mousse, strain the strawberries and heat over low heat, do not boil!!! Dissolve the gelatin soaked in water and then squeezed out in the strawberries and stir in the powdered sugar.

Put the cake base back into the cake tin. First pour the yogurt cream on top, smooth it out and refrigerate for 1/2 hour. Then carefully spread the cooled strawberry mousse over the cream with a spoon.

Chill the cake for at least 4 hours (preferably overnight).

Preparation Tip:

The cake can also be baked with another type of flour. If the cake base is too high, you can cut it 1x and use the 2nd half for another cake.

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