Strawberry Yogurt Cake with Pistachios

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Average: 5 (3 votes)
(3 votes)
Strawberry Yogurt Cake with Pistachios
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Health Score:
Health Score
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
267
calories
Calories

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!

1 piece contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein11 g(11 %)
Fat14 g(12 %)
Carbohydrates24 g(16 %)
Sugar added14 g(56 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.1 mg(7 %)
Folate37 μg(12 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C20 mg(21 %)
Potassium245 mg(6 %)
Calcium93 mg(9 %)
Magnesium29 mg(10 %)
Iron1.2 mg(8 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids5.8 g
Uric acid11 mg
Cholesterol76 mg
Author of this recipe:

Ingredients

for
16
Ingredients
4
200 grams
80 grams
1 heaping tablespoon
Cornstarch (20 grams)
2 tablespoons
chopped almonds (30 grams)
10 sheets
white Gelatin
500 grams
500 grams
250 grams
2 small packages
4 tablespoons
400 milliliters
3 tablespoons
100 grams

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Mix together quark, yogurt, remaining sugar, vanilla sugar and lemon juice. Cream until stiff then set aside 6 tablespoons for garnish.

5.

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.

6.

Mix 1 serving of quark with strawberry pieces and puree. Add whipped cream and lift each one half under the strawberry cream and quark.

7.

Spread strawberry cream on biscuit base. Gently distribute quark and yogurt mass on base and smooth out. Refrigerate for about 4 hours to set.

8.

Meanwhile finely chop pistachios. Remove cake ring, spread cream around cake edge and sprinkle with pistachios. Garnish cake with remaining strawberries to serve.