Strawberry Yogurt Cake
The mix of lean buttermilk, low-fat yogurt, and small amount of cream saves a lot of unnecessary calories and ensures a refreshing, light treat. Strawberries provide plenty of vitamin C for firm connective tissue, optimal wound healing, and a strong immune system.
Strawberries are best eaten at peak ripeness.
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 219 mg | (5 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 eggs
- 4 ozs sugar
- 2 ozs Pastry flour
- 2 ozs cornstarch
- 1 tsp Baking powder
- 12 ozs Strawberries
- 8 sheets white gelatin
- ¾ cup Whipped cream
- 1 cup Buttermilk
- 11 ozs Yogurt (low-fat)
- 3 sprigs mint
Preparation steps
Beat eggs, 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 an approximately 9 1/2-inch diameter springform pan with parchment paper. Pour in the batter and smooth.
Bake in a preheated oven at 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.