Cream cake made of sponge cake with strawberries and yoghurette

Cream cake made of sponge cake with strawberries and yoghurette

Portions: 8 persons | Preparation time: 160 minutes

Sweet cream cake with a fluffy biscuit base and airy cream with sour cream and yoghurt is a dream. Supplemented with fresh strawberries and Yoghurette chocolate bars, the cake tastes very fruity and refreshing, especially on warm, sunny days.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Cream cake made of sponge cake with strawberries and yoghurette
Cream cake made of sponge cake with strawberries and yoghurette

Portions: 8 persons | Preparation: 160 minutes

Sweet cream cake with a fluffy biscuit base and airy cream with sour cream and yoghurt is a dream. Supplemented with fresh strawberries and Yoghurette chocolate bars, the cake tastes very fruity and refreshing, especially on warm, sunny days.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

Season: Spring, Summer | Region: Europe | Preparation: Bake | Menu: Cakes | Cuisine: German cuisine

Ingredients

Dough

  • 100 g sugar
  • 3 eggs
  • 60 g flour
  • 1 pack of vanilla pudding powder

Cream

  • 400 g natural yoghurt
  • 200 g sour cream
  • 200 ml whipped cream
  • 1 pack of gelatine fix
  • 25 g sugar
  • 1 pack of vanilla sugar
  • 1 pack of yoghurette
  • 200 g strawberries, fresh
  • 50 g pistachios, finely chopped

Instructions

Prepare the dough

  1. Beat the eggs with the sugar.
  2. Fold in the flour and custard powder.
  3. Distribute the dough evenly in a greased springform pan.
  4. Bake at 200 degrees for approx. 12-15 minutes.
  5. Let the sponge cake cool down.

Prepare cream

  1. Yogurt, sour cream and sugar with vanilla sugar.
  2. Prepare gelatine according to package instructions and stir into the yoghurt mixture.
  3. Whip the cream until stiff and fold into the yoghurt cream.
  4. Chop the yogurette into small pieces.
  5. Clean the strawberries into small pieces Dice (leave a few whole) and add to the cream.
  6. Put a cake ring around the sponge cake base or use the springform pan.
  7. Distribute the cream evenly over the base.
  8. Decorate with a few whole or halved strawberries and pieces of yoghurt.
  9. Sprinkle with finely chopped pistachios.
  10. Put the Yogurette cake in the fridge for a few hours and enjoy chilled!

Utensils

  • Hand mixer
  • Bowl
  • Springform pan
  • Cake ring
  • Cake plate
  • Spoon
  • Knife
  • Spatula