Yogurette cake

INSTRUCTIONS

For the sponge cake, preheat the oven to 180 degrees top/bottom heat and line the bottom of a 20 cm springform pan with baking paper.

Separate the eggs. Beat the egg whites with the salt until foamy. Add the sugar and continue stirring until stiff peaks form. Stir in the egg yolks.

Mix the flour, cocoa and baking powder. Sift everything in and fold it in. Pour the batter into the tin and bake the sponge cake for 20-25 minutes. Let it cool and cut it in half. Soak the first and second layers with a little milk.

step 2

For the cream, beat the mascarpone, cream and icing sugar until stiff. Fold in the quark. Cut the strawberries and Yogurette bars into small pieces. Fold both in.

step 3

Place the bottom layer on a cake plate and put a cake ring around it. Spread 1/3 of the cream on it. Place the second soaked layer on top and spread 1/3 of the cream again. Now it’s time for the sponge cake and the rest of the cream.

Chill the cake for about an hour and then remove the cake ring.

Step 4

For the ganache, boil 50ml of cream and chop the chocolate. Pour the cream over the chocolate. Wait a moment and then stir everything until the ingredients have combined well to form a smooth mass. Let the ganache cool until you can spread it easily over the cake.

Step 5

Spread the ganache over the surface of the cake so that it runs down the sides in drops.

Whip 100ml of cream until stiff. Fill it into a piping bag with a star nozzle and pipe it onto the middle of the cake. Decorate it with strawberries and Yogurette.