Strawberry cream cake

Name: strawberry cream cake
Cook time: 45 min
Total time: 360 min
Yield: 12
Ingredients: 250 g wheat flour; 75 g white caster sugar; 125 g unsalted butter; 5 el tap water cold; 8 leaf gelatin; 555 g Philadelphia natural dairy spread container of 185 g; 300 ml mild yogurt; 16 g vanilla sugar bag of 8 g; 2 el lemon juice; 150 ml Full Milk; 80 g granulated sugar; 500 g fresh strawberry

Strawberry cake with cream filling.

Ingredients

Kitchen Stuff

1 spring form (Ø 26 cm)

Directions

Sieve the flour. Mix the flour, caster sugar and butter in a bowl. Add the ice-cold water and quickly knead to a smooth dough.
Form a ball, cover with cling film and place in the refrigerator for 1 hour.
Preheat the oven to 200 ° C.
Dust the worktop with some flour. Roll out the dough into a round piece (diameter of approx. 26 cm) and coat the bottom of the spring form.
Bake for about 15 minutes and let cool.
Soak the gelatine sheets for 5 minutes in cold water. Mix the Philadelphia, yogurt, vanilla sugar and lemon juice together.
Bring the milk to the boil and add the sugar, stirring until the sugar is dissolved. Remove the pan from the heat.
Squeeze the gelatine and dissolve it in the hot milk while stirring. Allow to cool slightly and add to the creamy yoghurt.
Divide half of the cream yogurt over the bottom.
Leave about 10 nice strawberries for garnishing. Remove the crowns from the rest of the strawberries and cut them in half lengthwise.
Divide the strawberries over the cake. Spoon the rest of the mixture over it and smooth the whole.
Halve the rest of the strawberries and garnish the cake.
Let the cake stiffen in the refrigerator for at least 4 hours.