Yogurt Slices with Elderflower and Strawberries

An excellent pastry for celebrations and parties that will delight you with its freshness and great taste.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 20

Ingredients

Biscuit

  • 3 pieces Egg, fresh

  • 30 ml Water

  • 80 g Sugar, white

  • 1 bag Sugar, white

  • 90 g Flour, Wheat, bread flour

  • 0.5 bags Baking powder

Strawberry puree

  • 200 g Strawberries

  • 20 g Sugar, white

  • 3 pieces Gelatin powder, unsweetened

Yogurt cream with elderflower

  • 360 g Yogurt, plain, from whole milk

  • 120 ml Syrup, sweet

  • 5 pieces Gelatin powder, unsweetened

  • 300 ml Sweet cream

Steps

  1. First, prepare the sponge cake. Beat the eggs, water, sugar, and vanilla sugar for at least 10 minutes until the mixture becomes very light and fluffy. Sift the flour and baking powder into a bowl. Once the egg mixture has risen, slowly fold in the dry ingredients with a spatula, just enough so there are no lumps of flour.

  2. Pour the sponge cake batter into a greased baking pan, sized 25x25 cm, and bake for 20 minutes at 170 °C. Let the baked sponge cake cool completely and cut it in half to get two layers.

  3. Prepare the elderflower cream. Mix Greek yogurt with elderflower syrup. Soak the gelatin leaves in cold water and let them sit for 10 minutes to soften. Meanwhile, whip the sweet cream until stiff.

  4. Drain the soaked gelatin leaves and dissolve them with a few tablespoons of yogurt in the microwave. Mix the gelatin mixture into the remaining yogurt, ensuring there are no lumps. Then gently fold in the whipped cream.

  5. Assembly: In a rectangular baking pan or cake ring measuring 25x25 cm, first place the bottom layer of the sponge cake and pour half of the yogurt cream over it. Place the second layer of sponge cake on top of the cream and pour the remaining cream over it. Smooth the cream on top, then place the dessert in the refrigerator for at least 1 hour.

  6. Meanwhile, prepare the fruit puree. Heat the strawberries with sugar and blend them into a puree. Soak the gelatin leaves in cold water and let them soften.

  7. Squeeze the soaked gelatin and add it to the warm (not hot) strawberry puree. Wait for it to dissolve, then mix the puree well.

  8. Once the yogurt cream has cooled and set, pour the strawberry puree over it. Place the dessert in the refrigerator for at least another 3 hours or preferably overnight. Once well chilled, cut the dessert into pieces of your desired size, decorate with fresh fruit, and serve.

Nutrition Information (Per 100g)

  • Calories: 150.79 kcal
  • Fat: 2.67 g
    • Saturated Fat: 1.24 g
  • Carbohydrates: 18.66 g
    • Sugars: 11.8 g
  • Protein: 10.57 g
  • Fiber: 0.48 g

Advice

Instead of strawberries, you can also use other fruits (raspberries, blueberries, forest fruits, apricots, etc.).