Yogurt cake with strawberries

Strawberries - big and sweet, blushed by the sun and by almost warm summery days. You can’t have enough of them on its own, sunk in a bowl of milk or mashed with sugar and a pinch of cinnamon just like in childhood. What if we try to sit these red beauties on a crumbly biscuit base and pour strawberry yogurt on top. We would have fresh, not too sweet, beautifully pink and extremely irresistible cake. Amazing how every delicious mouthful will be hiding one or few whole strawberries!

Serves 8

150 g biscuits
70 g butter

400 g lean cottage cheese
900 ml strawberry yogurt
2 tbsp. vanilla sugar
4 tbsp. gelatin
1/4 cup water
300 g fresh strawberries
piece of white chocolate
To Preapre:
Melt the butter. Crush the cookies into crumbs and mix with melted butter.

Line a 20 cm diameter springform cake tin’s base with crumbs. Press them firmly to the bottom. Place in the fridge until you make the filling.
Pass cottage cheese through a sieve. Beat yogurt, cottage cheese and vanilla sugar in a deep bowl until smooth.

Pour water on gelatin and leave for a few minutes to swell. Dissolve it in the hot water bath or on a very low heat. Once cooled down, pour the yogurt into the mass and stir thoroughly.

Set aside 6 best looking strawberries. Wash the remaining strawberries, remove stems and place them on the biscuit base. Carefully pour yogurt mix on top and place in the refrigerator overnight.

Rinse the remaining strawberries on the next day and cut them in halves. Place them on the cake in a circle.

Melt white chocolate in a warm water bath and sprinkle on the strawberries.

It will be easier to remove the cake from the tin if you gently run a knife soaked in hot water around the tin edges.

Recipe by www.duonosirzaidimu.lt


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