Strawberry-Yoghurt-Torte or tartlets

On demand of my English readers, I apologize for the bad translation.

Strawberry-Yoghurt-Torte or tartlets

Strawberry-Yoghurt-Torte or tartlets 002

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Strawberry-Yoghurt-Torte or tartlets
Categories: Baking, Sponge
Yield: 6 Tartlets or 1 Springform Ø 26 cm

Erdbeer-Joghurt-Torte 001

Ingredients

3     Eggs
75 grams   Sugar
50 grams   Flour
30 grams   Starch, corn or potatoe
6     Yoghurt cups, 150 ml empty and cleaned
250 grams   Strawberries
4     Sheets Gelatin
2     Limes, the juice
75 grams   Powdered sugar
400 grams   Cream yoghurt
3     Egg whites
      Salt

Source

  Kreativküche 6/2008
  Erdbeeren & Spargel
  Edited *RK* 06/30/2008 by
  Ulrike Westphal

Directions

HAS TO BE CHILLED 2 – 3 HOURS

1 . Preheat oven to 180 °C. Line a deep baking sheet (ca. 20 x 20 cm or 1 springform Ø 26 cm) with parchment paper. In a bowl whisk eggs and sugar i about 5 minutes until light and foamy. Mix flour and starch, sift over the egg mixture and fold in. Pour sponge mixture onto the baking sheet or into the springform and smooth. Bake about 15 minutes until golden. Turn on a wire rack, cool and remove paper.

2. Only necessary for tartlets. Clean yoghurt cups and dry. Cut 6 circles of the sponge in diameter of the yoghurt cups. Give 1 sponge circle on the bottom of the yoghurt cup.

3. Clean and hull the core from strawberries, and cut into thin slices. Place tall slices peak upside at the edge of the yoghurt container. If making one torte, place a adjustable cake ring around the sponge and place the big slices peak upside the ring. Dice the remaining strawberries and divide into the middle.

4. Soak gelatin in cold water. Heat lime juice with half of the powedered sugar. Squeeze gelatine and dissolve in warm juice. Fold into the yoghurt.

5. Beat the egg whites with salt until stiff adding the remaining powdered sugar. Fold the stiffly beaten egg whites into the yoghurt. Pour mousse into the yoghurt cups or into the cake ring. Refrigerate for 2-3 hours. Remove cake ring or yoghurt cups and serve

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