Strawberry Yogurt Cake with Pistachios
Healthy, because
Even smarter
Nutritional values
This wonderfully light strawberry cake with quark (curd) and yoghurt sweetens our early summer - with delicious strawberries that have a lot to offer: Secondary plant substances, such as flavonoids, protect the body's cells from damage by free radicals. The sweet berries also contain immune-strengthening vitamin C, the B-vitamin folic acid and iron.
The cake with sponge cake base can easily be varied in taste by replacing the strawberries with other fruit, such as blueberries, raspberries, mandarins or cherries. Let your creativity run free!
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 245 mg | (6 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 76 mg |
Ingredients
- Ingredients
- 4 eggs
- 200 grams sugar
- 80 grams Pastry flour
- 1 heaping Tbsp cornstarch (20 grams)
- 2 Tbsps chopped almonds (30 grams)
- 10 sheets white gelatin
- 500 grams Strawberries
- 500 grams Quark
- 250 grams Yogurt (low-fat)
- 2 sm packages Vanilla sugar
- 4 Tbsps lemon juice
- 400 milliliters Whipped cream
- 3 Tbsps
- 100 grams Shelled pistachio
Preparation steps
For cake separate eggs. Beat egg whites until stiff and gradually sprinkle in 80 grams sugar. Whisk egg yolks and fold into sugar mixture gently. Mix flour with cornstarch and fold in almonds.
Pour cake batter into a springform pan lined with parchment paper (24 cm diameter) and smooth out. Bake in preheated oven at 200°C (fan oven 180° C; gas mark 3) (approximately 400°F) until golden brown for about 12 minutes. Remove and allow to cool. Put biscuit base on a cake plate and surround with a cake ring.
Meanwhile soak gelatin in cold water for cream. Rinse strawberries, halve and put aside 250 grams. Divide remainder of strawberries again and cut one part into small pieces. Finely puree other portion of strawberries.
Mix together quark, yogurt, remaining sugar, vanilla sugar and lemon juice. Cream until stiff then set aside 6 tablespoons for garnish.
In a saucepan dissolve expressed gelatin in milk. Remove 2 tablespoons quark mixture and combine with gelatin. Then add gelatinous mixture back into quark mixture, stir until smooth and divide into 2 portions.
Mix 1 serving of quark with strawberry pieces and puree. Add whipped cream and lift each one half under the strawberry cream and quark.
Spread strawberry cream on biscuit base. Gently distribute quark and yogurt mass on base and smooth out. Refrigerate for about 4 hours to set.
Meanwhile finely chop pistachios. Remove cake ring, spread cream around cake edge and sprinkle with pistachios. Garnish cake with remaining strawberries to serve.
