Strawberries are so versatile that they are suitable for preparing any dishes, including cakes without baking, and they are much healthier than all kinds of biscuits and shortbread.
It is necessary
- ▪ Strawberries (fresh or frozen) - 200-250 g
- ▪ Natural yogurt - 350 g
- ▪ Cocoa powder - 1 tbsp. l.
- ▪ Milk - 300 ml
- ▪ Gelatin - 40 g
- ▪ Sugar - 6 tbsp. l.
- ▪ Lemon juice - 1 tbsp. l.
- Hollow-ware
- Removable cake pan
Instructions
Step 1
Add gelatin to the milk, leaving 10 g for the puree. Put milk on low heat and heat, stirring occasionally, so as not to boil. As soon as the gelatin dissolves, turn off the heat.
Step 2
Pour yogurt into a bowl, add 3 tablespoons of sugar and lemon juice, beat it all with a mixer. Then pour the milk there and beat again. It is better to pour in a thin stream - it will be easier to whip this way.
Step 3
Separate the third part of the mass and mix with cocoa powder, pour into a removable mold, put in the freezer for 15 minutes.
Step 4
Pour the remaining mass with yogurt on the frozen layer of the cake, it also needs to be put in the freezer for about 15 minutes.
Step 5
Meanwhile, mix the rest of the gelatin and 50 g of water, let stand for about 10 minutes. Then heat the gelatin so that it does not boil.
Step 6
In a blender, combine the strawberries with the remaining sugar and toss in the last serving of gelatin. This will be the last, most beautiful layer of the strawberry cake. Now your dish remains to be placed in the freezer until it solidifies completely.
