Strawberry Yogurt Cake
- 2 Eggs
- 4 ounces Sugar
- 2 ounces Pastry flour
- 2 ounces Cornstarch
- 1 teaspoon Baking powder
- 12 ounces Strawberries
- 8 sheets white Gelatin
- ¾ cup Whipping cream
- 1 cup Buttermilk
- 11 ounces Yogurt (low-fat)
- 3 sprigs Mint
Beat eggs, 75 grams (approximately 6 tablespoons) sugar and 2 tablespoons hot water with a hand mixer for 5 minutes.
Mix flour, cornstarch and baking powder in a bowl and sift over the egg mixture. Gently fold in with a whisk.
Line a 24 cm (approximately 9 1/2-inch) diameter springform pan with parchment paper. Pour in the batter and smooth.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 2-3) (approximately 400°F/convection 350°F) for 10-15 minutes. Cook on a wire rack and release bottom of pan.
Rinse the strawberries carefully and drain well in a sieve. Set aside 8 beautiful berries for garnish. Cut the remaining berries into small cubes and place in a bowl.
In a bowl, soak gelatin in cold water.
Pour cream into a tall vessel and beat until stiff with the hand mixer. Refrigerate.
In a bowl, mix buttermilk, yogurt and remaining sugar until smooth. Heat gelatin in a small pot, stirring with a wooden spoon until dissolved.
Mix 1/3 of the yogurt mixture into the gelatin. Immediately stir in the remaining 2/3 yogurt mixture. Carefully fold in the strawberry cubes.
Reattach the sides of the springform pan. Spread the yogurt cream on top and refrigerate for 4-5 hours.
Rinse mint, shake dry and pluck leaves.
Carefully loosen the strawberry yogurt cake from sides of pan with a knife. Remove from pan and place on a plate. Garnish with remaining strawberries and mint leaves.