Strawberry Yogurt Sponge Cake

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(1 vote)
Strawberry Yogurt Sponge Cake
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Health Score:
4,8 / 10
7 h.


For the batter
3 eggs
125 grams sugar
3 tablespoons hot water
1 packet Vanilla sugar
1 tablespoon grated Orange peel
100 grams Pastry flour
100 grams cornstarch
3 teaspoons Baking powder
For the filling
6 sheets Red gelatin
6 sheets white gelatin
½ liter Sangria (bottled)
500 grams Strawberries
250 grams Quark
100 grams sugar
2 teaspoons grated Lemon peel
200 grams Whipped cream
1 packet Vanilla sugar
For the decoration
4 tablespoons water
2 tablespoons sugar
4 tablespoons Orange liqueur (z. B. Grand Marnier)
1 Orange
¼ liter Whipped cream
1 packet whipped cream stabilizer
1 tablespoon ground Pistachio
1 tablespoon chopped Pistachio
1 Springform pan (26 cm diameter)
How healthy are the main ingredients?
StrawberryWhipped creamWhipped creamsugarsugarsugar

Preparation steps


Line the bottom of the springform pan with parchment paper.


For the batter: Separate the eggs. Beat the egg whites with 50 g (approximately 1/4 cup) sugar until stiff. Whip egg yolks, hot water, the remaining sugar, vanilla sugar and grated orange peel until foamy. Add the beaten egg whites on top. Mix flour, cornstarch and baking soda, sift over the egg mixture and fold everything in. Put batter into springform pan, spread until smooth and bake in preheated oven at 175°C (approximately 350°F) for about 20-30 minutes.


Loosen sponge cake from the springform pan and allow to cool on a wire rack.


For the filling: Soak both colors of gelatin sheets in a bowl of cold water until softened, about 10 minutes. Pour some sangria into a small pot and heat up. Remove gelatin from bowl and dissolve in sangria. Gradually stir in the remaining sangria.


Rinse and clean strawberries. Set some aside for decorating. Uniformly quarter or halve strawberries.


Mix quark, sugar and lemon zest together. Whip cream until stiff while gradually adding vanilla sugar. Fold cream, strawberries and sangria gelatin into the quark. Put in a cool place until the mixture begins to gel.


Boil water and sugar in a saucepan. Add orange liqueur.


Cut horizontally through sponge cake and soak with a little orange liqueur. Set lower half of the cake on a plate and place a cake ring around it. Distribute sangria cream on top of the first layer, and then top with the upper half of the cake.


Put cake in a cool place for about 5 hours.


For the decoration: Rinse orange, cut into slices and brush with the remaining orange liqueur. Beat heavy cream and whipped cream stiff and put 1/3 of the mixture in a piping bag.


Cover cake with cream and sprinkle the edge of the cake with ground pistachios. Decorate the cake with dollops of cream, orange slices, the remaining strawberries and chopped pistachios.