Ultimate Strawberry Yogurette Cake for a Sweet Surprise

This Strawberry Yogurette Cake is a delightful dessert that captures the essence of summer with juicy strawberries and creamy Yogurette.

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Prep Time 30

Cook Time 30

Cooling Time 1

Total Time 2

Servings: 12 slices

Course: DESSERTS

Cuisine: International

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

4 eggs eggs the backbone of your cake, contributing to its fluffiness
1 pinch salt enhances the sweetness without overwhelming the flavors
160 g sugar adds sweetness and aids in browning the cake
1 packet vanilla sugar infuses a warm, aromatic vanilla flavor
160 g flour the primary structure for your cake, giving it stability
40 g cornstarch ensures a tender crumb in your baking
½ packet baking powder helps the cake rise beautifully

For the Yogurette Cream

500 g strawberries fresh and juicy, they bring a tart contrast to the sweetness
200 g Yogurette adds a creamy richness
500 g cream whipped to perfection, it adds lightness to your layers
3 packets cream stabilizer keeps your whipped cream fluffy
300 g sour cream introduces a tangy depth to the creamy layer

For the Decoration

6 strawberries strawberries for a fresh and inviting garnish
6 Yogurette bars Yogurette bars cut into pieces for an indulgent topping

Equipment

mixing bowl
baking dish
mixer

Method

Preparation Steps

In a mixing bowl, whisk together the eggs, a pinch of salt, sugar, vanilla sugar, flour, cornstarch, and baking powder until smooth.
Once mixed, carefully pour the batter into a baking dish, ensuring even distribution for consistent baking.
Place the cake in a preheated oven (around 350°F) and bake until a toothpick inserted into the center comes out clean, usually about 25-30 minutes.
After baking, let the cake cool completely in the dish to prevent the cream from melting when applied later.
In a separate bowl, blend the strawberries and Yogurette until well combined.
Using a mixer, whip the cream with the cream stabilizer until stiff peaks form.
Gently fold the whipped cream into the strawberry and Yogurette mixture.
Once the cake has cooled completely, spread the Yogurette cream generously on top.
Finally, adorn your masterpiece with additional strawberries and cut-up pieces of Yogurette bars on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 1mg

Notes

For best results, use fresh strawberries and ensure the cake is completely cool before adding the cream.

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