Strawberry Yogurt Cake Low Carb




Rating: 3.29 / 5.00 (59 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the dough:






For the strawberry layer:






For the yogurt layer:






Instructions:

Preheat the oven to 200 °C, knead all the ingredients for the dough together, clamp baking paper in the bottom of a springform pan, flatten the dough with your fingers, prick with a fork, bake for about 20 minutes and let cool.

Clean the cake pan, place the cake base on baking paper in the pan, clamp baking paper strips all around with the cake ring.

Soak gelatin in cold water, boil strawberries with water and sukrin and puree finely with a hand blender. Squeeze gelatin, add to warm strawberry sauce, empty into prepared cake pan and chill for at least 2 hours.

Soak the gelatine in cold water, heat the low carb elderflower syrup, squeeze out the gelatine and dissolve in the syrup. Stir in part of the yogurt and stir into the remaining yogurt. The yogurt should not be too cold, so that no gelatine threads develop. Whip the cream until stiff, fold in and spread over the strawberry layer.

Serve the cake.

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