Pink Strawberry Yogurt Cake

For the shortcrust pastry, place all the dough ingredients in a mixing bowl and knead into a dough using a hand mixer with a dough hook.

Preheat the oven to 200 °C.

Line the bottom of a cake springform pan (ø 26 cm) with baking paper and press the dough into it so that it covers the bottom completely. Bake the dough for about 15 minutes and then let it cool.

In the meantime, wash the strawberries. Set aside nine strawberries for the decoration. Finely puree the rest with a blender. Mix the strawberry puree with yogurt, vanilla sugar and sugar in a bowl until smooth.

Soak and squeeze the gelatin according to package directions. Stir 2-3 tablespoons of the strawberry-yogurt cream into the dissolved gelatin and mix this mixture into the remaining strawberry cream. Put the cream in the refrigerator for a few minutes until the mixture begins to gel.

Spread the strawberry cream on the short pastry in the springform pan.

Place the cake in the refrigerator for three to four hours to firm up. Just before serving, decorate with whipped cream and halved strawberries.

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