| 250 g | Butter |
| 250 g | Sugar |
| 1 pack | Vanilla sugar |
| 4 large eggs | Egg (s) |
| 125 ml heavy | Cream |
| 500 g | Flour |
| ½ pack | Baking powder |
| 12 sheets | Gelatin |
| 200 g | Strawberries |
| 600 g | Natural yoghurt |
| 150 g | Sugar |
| 1 pack | Vanilla sugar |
| 2 packs | Glaze, clear or make your own with the juice, water and corn starch |
| 150 g | Strawberries |
| 100 g | Raspberries |
| Fat, the form |
Preparation
The ingredients for the dough should be at room temperature.Butter with the sugar and vanilla sugar until fluffy. Stir in one egg at a time. The mixed flour, baking powder alternately with the milk rapidly in the form mass. Teig sollte schwer vom Löffel reißen.
press into a greased springform. Bake at 180 ° C for about 50-60 minutes. Let the cake cool.
Soak gelatin in cold water. Beat Yogurt, sugar and vanilla extract until smooth. dissolve the gelatin in water at low temperature let cool slightly and stir into the yogurt cream. Whip the cream. Gently fold whipped cream into yogurt cream. Fold cream mixture on to top of bottom and cool for at least 4 hours.
Clean strawberries and raspberries.
Once the cream has set, decorate the cake with strawberries and raspberries as desired. Prepare glaze according to package directions and place on the cake. refrigerate for 1 hour.
Tip:
In principle, the cake can be made with any fruit, but watch out for very acidic fruits such as kiwi or pineapple, because the gelatin may curdle.
The edge with pistachios or almonds decorate.
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