Strawberry sour cream yoghurt brownie cake
Immerse yourself in the ultimate taste experience with our strawberry sour cream yoghurt brownie cake. Perfect for special occasions or just to sweeten the day. Follow this simple recipe for pure enjoyment.
For the brownie base:
• 150g dark chocolate
• 200g butter
• 40g cocoa
• 1 tsp vanilla extract
• 3 eggs
• 1 pinch of salt
• 100g sugar
• 200g flour
• 1.5 tsp baking powder
• 100g ground almonds
1. Melt the butter and dark chocolate over a low heat.
2. Mix the eggs, salt, sugar and vanilla extract until creamy, then work in the chocolate mixture.
3. Fold in the almonds, flour, cocoa and baking powder. Fill into a 26 cm tin and smooth it out.
4. Bake at 170°C for 20 minutes, the inside should remain slightly moist. Allow to cool completely.
For the filling:
• 2 bars of Yogurette
• 800g sour cream
• 400g cream
• 1kg strawberries
• 4x gelatine fix
• 2 packages of vanilla sugar
• 30g sugar
Preparation:
1. Cut the Yogurette into slices. Place a cake ring around the base.
2. Wash and clean the strawberries. Halve the larger ones and arrange them around the edge.
3. Set aside 300g strawberries for decoration, chop the rest into small pieces. Beat the sour cream and sugar until stiff.
4. Beat the cream with vanilla sugar and gelatine fix until stiff, fold into the sour cream mixture. Stir in the strawberries and Yogurette.
5. Spread the mixture over the base and smooth it out. Place the remaining sliced strawberries on the cake.
6. Cover with red icing and chill for 3 hours.
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