400 ml whipping cream 30%
1/2 cup of Greek yogurt
80 g of grated dark chocolate
4 tablespoons of powdered sugar
1 teaspoon of gelatin
1/4 cup of water
ADDITIONALLY:
2 x strawberry jelly
700 ml of hot water
approx. 300-400 g of strawberries
* 1 glass with a capacity of 250 ml.
Pour hot water over the jelly, mix thoroughly and leave to cool. Then put it in the fridge until it hardens.
The ingredients for the sponge cake should be at room temperature. Line a 28 cm diameter cake tin with baking paper or grease it with butter and sprinkle with breadcrumbs.
Sift the flour together with the powder. Separate the egg whites from the yolks and mix with a pinch of salt until stiff. Then gradually add sugar until a thick mass is obtained and one egg yolk at a time. Finally, add the dry ingredients in several portions and mix gently with a spoon or spatula. Place in a baking tin
and bake at 175 C for approx. 30-35 minutes. to the so-called dry stick. After baking, let it cool and cut it in half.
Pour gelatin with water and leave to swell. Then heat it in the microwave for a while, mix and leave to cool. Mix the cream until it becomes a thick cream, then add a spoonful of yogurt, sifted sugar and pour in a small stream of gelatin. Finally, mix with grated chocolate. Place it on the sponge cake and cover it with another layer. Cut the strawberries into pieces and pour the thickening jelly over them. Put it in the fridge for a few hours.
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