Mix strawberry puree (unsweetened) with fructose and yogurt, melt the gelatin in the juice of one lemon, fold in and lightly dress. Fold in the whipped cream. Pour the mixture into a cake hoop lined with a sponge cake base and place in the refrigerator for at least 3 hours. Cut the cake from the hoop, spread with whipped cream, garnish with strawberries.
Variations: Cover the sponge cake with strawberries, add the amount…
Spread only the edge of the cake with whipped cream, cover the cake with strawberries and shine with jelly.
Graz
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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