Ingredients German Strawberry Cream Layered Cake1 Biscuit Base Cake Baking Mix
400 g strawberries
4 tbsp milk
10 sheets gelatin
200 g heavy cream
500 g Greek Yoghurt
6 tbsp sugar
Baking Instructions German Strawberry Cream Layered Cake
Make the Base cake per instructions
Puree the strawberries.
Soak gelatin in cold water, press all liquid out, and with the milk dissolve using the double boiler method.
Beat heavy cream until firm (you can add 1 packet Whip it).
Mix yoghurt with sugar and stir until smooth.
Take 5 tbsp from the yoghurt and mix into gelatin.
Then take remaining yoghurt and add to the gelatin.
Add whipped cream and strawberry puree.
Release the base cake from the form.
Cut horizontally to get 2 pieces.
Place bottom part on a cake plate, use a cake ring.
Spread the filling evenly on this bottom cake layer.
Place on top the second cake layer.
Refrigerate the cake for at least 2 hours.
Dust the cake with powdered sugar before serving.
Decorate with a strawberries.