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Recipes in English >> Dessert / Meetha Recipes >> Strawberry Yogurt Cake

Fresh strawberries in the filling and on top, this cake is remarkable!

	100 g fine sugar and
	4 egg yolks place into a bowl and beat until creamy
	4 egg whites beat until stiff
	1 tablespoon fine sugar add and mix a few seconds longer
	100 g sifted flour fold into the mixture, alternately with the beaten egg whites
	Spoon the dough into the baking tin

Filling

	100 g strawberries cut into decorative pieces and marinate in some sugar; keep aside for decoration
	400 g cleaned and cut strawberries and
	50 g fine sugar blend together with a little lime juice
	200 ml water heat up to near boiling point
	6 teaspoons gelatine dissolve in the hot water, add to the blended strawberries, then refrigerate until mixture is beginning to set.
	200 g package yoghurt and
	100 g fine sugar blend and add to the half-set strawberry mixture
	200 ml cream beat until stiff
	1 tablespoon fine sugar add to the cream and then fold into strawberry mixture
	2 egg whites beat until stiff
	1 tablespoon fine sugar add to the beaten egg whites and then fold into strawberry mixture.
	100 ml of orange juice ("Tops" or similar brand) sprinkle over sponge base.

• Line the base of a springform, measuring about 23 cm in diameter, with aluminum foil, grease the lining and dust it with flour. Keep ready. Preheat the oven! Bake for approx. 20 minutes in medium hot oven or until top is firm.
• Cool the sponge and then remove from the baking tin. Make a fresh lining for the base and sprinkle with sugar. Place the sponge back into the baking tin. Line the rim of the springform with a double layer of butter paper and adjust it to the base again.
• Filling: Spoon the filling over the sponge and place into the refrigerator to set for 4 to 6 hours or over night.
• Before removing the cake from the baking tin, place it into the freezer for 1/2 hour. The cake remains firm and you can serve it easier.
• Decorate the top with the marinated strawberries and cream.