Cold Yogurt Cake with Strawberry Jelly

Ingredients for cooking
  • 120 gr sugar
  • 115 gr flour
  • 3 eggs
  • 15 gr cocoa
  • 120 gr powdered sugar
  • 250 ml Hoplà for whipping with sugar
  • 400 gr greek style yogurt
  • 2 teaspoons of orange liqueur
  • 8 gr gelatin leaves
  • 300 gr strawberries
  • 60 gr sugar
  • 6 gr gelatin leaves
  • Strawberries
  • Orange liqueur to soak the cake

Biscuit base: whisk the eggs and the sugar, then gradually pour in the sieved flour and cocoa and stir properly. Cover the bottom of a mould with baking paper, then butter and dust with flour. Pour the mixture into the mould and bake it at 190° for 11-12 minutes. Remove from the oven and delicately from the mould. Protect the biscuit base with cling film.

Filling: sweeten the yogurt with the sugar. Dip the gelatin leaves in cold water and drain it. Heat the orange liqueur and melt the gelatin leaves in it. Pour the obtained orange liqueur mixture in the yogurt stirring fast and then add the whipped Hoplà for Whipping with sugar.

Insert the biscuit base into a clean mould and brush liqueur on it. Spread and level the filling on the biscuit base. Refrigerate for 2 hours.

Mirroring: Blend the cleansed strawberries with the sugar; cook for 4-5 minutes and then strain. Melt the gelatin leaves (previously soaked in cold water and drained) in the strawberries mixture and let it chill maintaining it liquid. Pour it on the cake and put it back in the fridge for a few hours.

To serve, cut the cake into squares and decorate with strawberries wedges.

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