Yogurt Strawberry Cake with Pistachio Coating

Ingredients

• 4 eggs
• 160 g coconut blossom sugar
• 80 g wheat flour type 1050
• 20 g starch
• 30 g chopped almonds
• 10 sheets white gelatin
• 500 g fresh ripe strawberries
• 500 g Low-fat quark
• 250 g yogurt (3.5% fat)
• 1 vanilla pod
• 1 lemon
• 300 ml whipping cream
• 120 ml milk (3.5% fat)
• 100 g chopped pistachios

Instructions

1. 1.

   Separate the eggs for the sponge. Beat the egg whites into stiff peaks, gradually adding 80 g coconut blossom sugar until the mixture forms glossy white peaks. Whisk the yolks and fold them in. Sift the flour with the starch over the foam and fold in the almonds. Pour the batter into a springform pan lined with parchment paper, smooth the surface, and bake at 200 °C (180 °C fan) for about 12 minutes until golden brown. Remove and cool. Transfer the sponge to a cake plate and set a ring around it.

2. 2.

   Soak gelatin in cold water. Wash, trim, and halve the strawberries; set aside half. Cut the other half into small pieces and puree the rest. Split the vanilla pod lengthwise and scrape out the seeds. Squeeze the lemon juice. Mix quark and yogurt with remaining coconut blossom sugar, vanilla seeds, and 3 tbsp lemon juice.

3. 3.

   Beat cream to stiff peaks and set aside 6 tbsp. Squeeze gelatin and dissolve in warm milk (do not boil). Take 2 tbsp of quark mixture, stir into the gelatin mixture, then return this blend to the rest of the quark-yogurt mix. Stir until smooth and divide into two portions. In one portion fold in strawberry pieces and puree. Fold half of the whipped cream into each strawberry cream and white quark-yogurt mass. Spread the strawberry cream over the sponge. Gently spoon the white quark-yogurt mixture on top and smooth. Chill for about 4 hours until set.

4. 4.

   Remove the ring. Brush remaining whipped cream around the cake edge and sprinkle pistachios. Arrange the reserved strawberries on top and serve immediately.