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Strawberry yogurt cake with cream cheese cream

Strawberry yogurt cake with cream cheese cream

Ingredients for Strawberry yogurt cake with cream cheese cream

8 St Eggs
225 grams Sugar
1 pinch Salt
1 tsp Lemon aroma
190 g Flour
1 tsp Baking powder
6 Bl Gelatin
400 grams Cream cheese
500 grams Yogurt
1st Lemon juice 30 grams
Sugar 1 Pck
Vanilla sugar 200 ml
Cream 750 g
Strawberries 1 Pck
Glaze, clear 30 grams
Geh almonds, toasted

Strawberry yogurt cake with cream cheese cream Directions

1.The eggs with the sugar and some salt until foamy white. Add the lemon flavor. Then the flour with the baking powder and fold.

2nd Preheat the oven to 180 degrees (convection oven 160 degrees) Preheat. The biscuit mixture into a baking sheet lined with spring-form fill (diameter 26 cm) and smooth out. Bake in oven 35-40 min.

3.Form from the oven, remove the edge shape, sponge plunge and remove the baking paper. The flan to cool, then halve horizontally. The lower floor put on a cake plate and surround with the form edge.

4.Gelatine soak. For the filling, mix the cream cheese with the yogurt smooth undergo lemon juice, sugar and vanilla sugar. Gelatine, dissolve over low heat, stir in the cream. Whip cream until stiff and fold. Cool.

5.Erdbeeren wash clean, cut into slices. When the cream begins to gel, cut in half mass. Spread with 2 / 3 of a portion of the lower-cream sponge cake. Then place half the strawberries, spread the last third of the cream, then the second Bottom hook. Spread remaining cream. The remaining strawberries imbricate distribute it. Prepare glaze as directed, spread over the strawberries. Cool 3 hours. Remove form the edge, the edge of cake decorate with toasted almonds.


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