Yoghurt – Strawberry – Pie
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g yourt (whole milk yourt)
- 2 egg (s)
- 150 ml oil
- 2 tablespoon lemon juice
- 150 grams sugar
- 2 packs vanilla sugar
- 200 g wheat flour
- 3 teaspoons, leveled baking powder
- 400 g cream
- 2 packs cream stabilizer
- 300 g yourt (strawberry-cream yourt)
- 200 g strawberries
Print Recipe
Pin Recipe Instructions
- Preheat the oven (top / bottom heat: 180 ° C, hot air: 160 ° C). For the dough, put the yogurt, eggs, oil, lemon juice, sugar and vanilla sugar in a mixing bowl and mix well with the whisk of the hand mixer. Mix the flour and baking powder well and stir in briefly.
- Pour the dough into a springform pan (26 cm) that has been greased on the bottom and smooth it out. Put the springform pan on the wire rack in the lower third of the preheated oven. Bake for 30 minutes.
- Remove the rim of the springform pan after baking. Place the cake base with the springform pan on a wire rack and let it cool down. Detach the cake base from the springform pan and place on a cake plate.
- For the topping, whip the cream with the cream stiffener until stiff. Fold in the yogurt. Pour the cream into a large freezer bag. Cut off a larger point and sprinkle large tuffs on the cake base.
- Rinse the strawberries briefly, clean them, pat dry and quarter them. Garnish the cake with the strawberry quarters. Either serve immediately or chill in the refrigerator.
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