Strawberry Cake With White Chocolate Icing And Yogu

Name: Strawberry Cake With White Chocolate Icing And Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 tablespoons almonds peeled; 2/3 cup cake flour; 6 1/4 tablespoons cornstarch; 1 teaspoon cake yeast; 6 eggs; 1 cup brown sugar; 1/2 lemon zest only the yellow part; salt pinch; 1 1/8 cups white chocolate; 1 1/2 natural yogurt; 4 1/2 cups strawberries fresh; 2 tablespoons sugar frosting; 7/8 cup cream cheese

Servings: persons

5 1/2 tablespoons almonds peeled
2/3 cup cake flour
6 1/4 tablespoons cornstarch
1 teaspoon cake yeast
6 eggs
1 cup brown sugar
1/2 lemon zest only the yellow part
salt pinch
1 1/8 cups white chocolate
1 1/2 natural yogurt
4 1/2 cups strawberries fresh
2 tablespoons sugar frosting
7/8 cup cream cheese

1
Preheat oven to 180u00b0C (approximately 350u00b0F). Line a cake pan, about 24 cm (approximately 10 inches) diameter with parchment paper.
2
Grind almonds in a food processor and sift with the flour, corn starch and yeast.
3
Whisk the egg yolks with the sugar and lemon zest until the mixture is frothy. Add the flour mixture to egg yolk mixture. Beat egg whites, until stiff. Fold egg whites into batter.
4
Pour the batter into the pan and bake in preheated oven for 25 minutes. Test cake with a toothpick. Cake is done when toothpick inserted in middle comes out clean. Remove and let cool.
5
Cut cake into two parts. Place one half on a serving plate and prick it with a fork. Pour 1/3 of the strawberry syrup and, on top, 1/3 of the filling. Place a layer of sliced strawberries and another layer of syrup on top. Place the other cake layer on top. Prick the top surface and pour the remaining strawberry syrup. On the top pour the remaining chocolate frosting carefully to prevent it from mixing with strawberry sauce. Garnish to taste with the remaining strawberries.

1363

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 1/2 tablespoons almonds peeled, 2/3 cup cake flour, 6 1/4 tablespoons cornstarch, 1 teaspoon cake yeast, and more.

Yes, Strawberry Cake With White Chocolate Icing And Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cake With White Chocolate Icing And Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions