Strawberry yogurt cream cake with almond
crunchy base
INGREDIENTS :
100 g + 100 g sour cream
100 g + 50 g whole milk yogurt
5 tbsp sugar
150 g + 100 g whipped cream
500 g small strawberries
oil
35 g almond kernels (skinless)
50 g butter
50 g rusks
1 large freezer bag
8 sheets of white gelatin
PREPARATION:
For the cake base, brush a cake plate with a little oil. Place the edge of a small springform pan (18 cm Ø) on top. Roast the almonds in a pan without fat. Take out and let cool down.
Then roughly chop. Melt the butter. Put the rusks in a freezer bag, seal the bag. Crumble the rusks finely with a rolling pin. Mix well with the melted butter and almonds.
Fill into the edge of the mold and press on as a cake base. Chill for about 30 minutes.
For the white cream, soak 3 sheets of gelatine in cold water. Mix 100 g sour cream, 100 g yoghurt and 2 tablespoons sugar. Squeeze out the soaked gelatin and dissolve over low heat. Stir in 3 tablespoons of sour cream, then stir into the rest of the cream.
Whip 150 g cream until stiff. Fold into the sour cream. Spread on the cake base and chill for about 30 minutes.
Soak 3 sheets of gelatine for the pink cream. Wash and clean the strawberries. Puree 125 g strawberries with 2 tbsp sugar. Mix 100 g sour cream, 50 g yoghurt and strawberry puree. Squeeze out the soaked gelatine and dissolve.
Stir in 3 tablespoons of strawberry cream and then stir into the rest of the cream. Whip 100 g cream until stiff and fold into the cream. Brush into the mold. Chill for about 1 hour.
Soak 2 sheets of gelatine for the strawberry topping. Puree 150 g strawberries with 1 tablespoon sugar. Squeeze out the soaked gelatine and dissolve. Stir in the strawberry puree spoon by spoon and pour into the mold on the strawberry cream.
Carefully put in the rest of the strawberries. Min. Chill for 3 hours. Remove the cake from the mold before serving.
