Strawberry Cake with Yogurt Cream

Ingredients

• 100 g butter
• 100 g Granulated Sugar
• 1 tsp vanilla powder
• 3 eggs
• 250 g spelt flour Type 1050
• 1 packet baking powder
• 120 ml milk
• 300 g Strawberries
• 500 g yogurt
• 100 g whipping cream
• 2 tbsp liquid honey
• 8 sheets gelatin
• 200 ml strawberry juice
• 1 packet red glaze powder

Instructions

1. 1.

   Whisk butter, sugar, vanilla powder, eggs, flour, baking powder and milk in a bowl with an electric mixer for 3 minutes on high speed until smooth. Pour the batter into a springform pan lined with parchment paper and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 30–40 minutes. Remove from the oven and let cool.

2. 2.

   Wash strawberries, pat dry, remove stems and halve lengthwise. Soak gelatin in plenty of cold water, whisk yogurt with honey until smooth, beat whipping cream to stiff peaks. Squeeze out excess water from gelatin and dissolve it in a saucepan over medium heat.

3. 3.

   Stir a little yogurt into the dissolved gelatin to temper, then quickly fold the tempered gelatin into the remaining yogurt and let set.

4. 4.

   Place a ring around the cake and arrange strawberries on the ring with cut sides facing outward; lay strawberry halves on the center of the cake (cut side down). When the mixture starts to gel, fold in whipped cream, spread the cream over the strawberries and smooth. Chill the cake for at least 3 hours.

5. 5.

   Prepare strawberry juice glaze according to package instructions, let cool slightly while stirring occasionally. Carefully spoon the glaze over the cake and allow it to set.

6. 6.

   Garnish the finished cake with additional strawberries and serve with coffee.