Strawberry Yogurt Stollen

For the strawberry yogurt stollen, line the baking sheet with paper and preheat the oven to 200 degrees. Beat the eggs, sugar, vanilla sugar and salt over a bain-marie until warm and then cold. Mix flour and wheat starch and fold into egg mixture. Spread batter on baking sheet and bake at about 200 degrees until golden brown. Turn spot onto sugared paper and peel off paper.

Cut sponge cake spot into strips 35 cm long and 10 cm wide. Line a rice cake pan with cling film and line with sliced strawberries. Soak thin leaf gelatin in cold water for at least 5 minutes. Mix curd cheese, powdered sugar, yolks and yogurt until smooth.

Dissolve the well squeezed gelatine in the orange and lemon juice by heating and stir into the curd mixture. Carefully fold the whipped cream into the mixture. Pour the mixture into the mold lined with strawberries, cover with the sponge cake and refrigerate for 12 hours. Before cutting, turn out the strawberry yogurt stollen and gelatinize.

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