Simple Yogurette cake
You don’t even need to turn on the oven for this chocolate bar cake, because the airy strawberry cream is layered on the finished sponge cake. If you prefer to bake the cake bases yourself, we also have a suitable recipe for Viennese base!
Ingredients for 10 pieces:
• 2 light Viennese bases (approx. 130 g each)
• 400g whipped cream
• 3 packs of cream setting agent
• 400 g sour cream
• 850g strawberries
• 21 yogurt-strawberry chocolate bars (e.g. Yogurette)
• 150 g grated chocolate
Preparation:
1. Place a Viennese base on a cake plate.
2. For the cream, beat the cream with the cream setting agent until stiff. Stir the sour cream until smooth. Fold in the cream. Wash and clean the strawberries and set aside 6 pretty berries for decoration.
Finely dice the remaining strawberries. Stir strawberry cubes into the sour cream. Chop 16 chocolate bars very finely and fold them into the strawberry cream.
3. Spread half of the strawberry sour cream on top. Place the second layer on top. Spread the remaining strawberry cream all over the cake.
4. To decorate, put one strawberry aside and cut the rest in half. Cut the remaining chocolate bars in half lengthwise and place them in a circle on the cake with the cut side facing up.
Place the strawberry halves with the cut side down between the bars and the whole strawberry with the tip facing up in the middle of the cake.
5. Sprinkle the cake with half of the grated chocolate. Use a dough card or your hands to carefully press the remaining rasp onto the edge.
Refrigerate the Yogurette cake until serving.
