Yogurt Cake

For the yogurt cake, first beat the sugar, butter and the pulp of the vanilla bean until fluffy. Then stir in the eggs one at a time.

Add the sifted flour/baking powder alternately with the milk. Pour into a heart-shaped springform pan. Bake at 180 °C for about 40 minutes. It is best to test the dough with a chopstick to see if it is done.

Let cool well. But leave it in the springform pan.

For the cream, soak the gelatine in cold water. In a bowl mix yogurt, vanilla sugar and sugar. Squeeze the gelatin well and melt it in a pan at low temperature.

Then stir a few spoonfuls of yogurt cream into the liquid gelatin. Then add the gelatin to the entire yogurt cream. Mix well.

Finally, puree the strawberries and fold into the cream with the whipped cream. Spread the cream on the sponge cake and chill in the refrigerator.

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