Strawberry Yogurt Pot Pie

For the strawberry yogurt pot pie, place the cake base on a plate and enclose tightly with a curd ring. Mix 100 g curd cheese with 1 package vanilla sugar until smooth.

Whip 50 ml Rama Cremefine until stiff and mix with the curd. Spread the cake base with the cream and top with 500 g strawberries.

For the cake glaze, mix the yogurt, 200 g curd cheese and 3 pkg. vanilla sugar (and sugar according to taste) until smooth.

Soak gelatin in cold water for 5 minutes, drain, and heat, stirring, just until dissolved. Do not bring to a boil. Stir into the yogurt-curd cream with a hand mixer. Spread the cream over the strawberries.

Chill cake for 4-6 hours to set. Just before serving, whisk remaining curd with 1 package vanilla sugar until smooth. Beat remaining Rama Cremefine until stiff and mix in. Pour the cream into a piping bag and decorate the strawberry yogurt pot pie with small squiggles and dots and garnish with the remaining strawberries.

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