Strawberry Yogurt Cake

Ingredients

• 2 Eggs
• 120 g coconut blossom sugar
• 50 g spelt flour type 1050
• 50 g cornstarch
• 1 tsp Baking powder
• 350 g strawberries
• 8 sheets white gelatin
• 150 ml whipping cream
• 250 ml buttermilk
• 300 g Yogurt (1.5% fat)
• 3 sprigs Mint

Instructions

1. 1.

   Beat the eggs with 75 g coconut blossom sugar and 2 tbsp hot water in a bowl until creamy, about 5 minutes using a hand mixer.

2. 2.

   Sift flour, cornstarch, and baking powder into another bowl, mix well, then fold into the egg mixture with a whisk.

3. 3.

   Cut parchment paper to fit a 24 cm springform, line the bottom, pour batter in, and smooth the surface with a spatula.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan) for 10–15 minutes. Cool on a wire rack and release from the pan.

5. 5.

   Wash strawberries gently, drain well, set aside 8 whole berries for garnish. Dice the rest into small cubes and place in a bowl.

6. 6.

   Soak gelatin sheets in plenty of cold water until softened.

7. 7.

   Whip cream in a tall container with a hand mixer until stiff peaks form; refrigerate.

8. 8.

   Combine buttermilk, yogurt, and remaining coconut blossom sugar in a bowl, whisk smooth. Warm the soaked gelatin in a small pot, stirring with a wooden spoon until dissolved.

9. 9.

   Fold one‑third of the yogurt mixture into the warm gelatin, then immediately stir in the remaining two‑thirds. Gently fold in whipped cream, followed by strawberry cubes.

10. 10.

    Reposition the springform rim over the base and spread the yogurt cream on top. Chill for 4–5 hours.

11. 11.

    Wash mint leaves, shake dry, and pick off individual leaves.

12. 12.

    Carefully lift the cake from the springform with a large knife onto a plate. Garnish with remaining strawberries and mint leaves.