yoghurt cake with strawberries

Pour the yogurt into a mixing bowl and gently mix the strawberry puree with a whisk. Provide a mass that is homogeneous in structure and color. Beat 2 dl cream creamy but not stiff. Fold the cream into the yogurt with the strawberries until a homogeneous mass is obtained again.

Cover a salad bowl with foil and pour the preparation into it. Smooth the top with a spoon and press semi-circular fans into it. These will later become the bottom of the cake. Cover the bowl and refrigerate for at least 3 hours to stiffen. Invert the bowl on a plate. The finishing. Cut a wedge out of the cake and set it aside for later use. Beat full cream until stiff and fill a piping bag with a serrated tip. Pipe cream on top of the cake and fill in the hole where you cut away the wedge. Choose some nice strawberries with a crown and put them on the cake. Press the cream into the hole in four sliced copies and continue to work on the plate. There you drape the rest of the strawberries. The visual effect you are aiming for is that the cake has burst open and the contents of fresh strawberries falls out. Finish with icing sugar.