Strawberry Yogurt Pastries

Baking and Desserts | Yugoslavian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Strawberry Yogurt Pastries

Ingredients

Wheat Flour - 0.7 cups
Sugar - 1 cup
Cocoa Powder - 3 tablespoons
Chocolate eggs - 3 pieces
Freeze-dried strawberry powder - 10.6 oz
Dessert Yogurt - 7.1 oz
Gelatin - 0.7 oz
Salt - a pinch

Step by Step guide

Step 1

For the sponge cake, separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. Beat the yolks with 0.5 cups of sugar until fluffy and white. Add the flour sifted with cocoa to the yolks. Gently fold in the whipped egg whites. Spread the batter on a baking sheet in a layer of 1.5–2 cm. Bake at 356°F for about 15 minutes. Cut the finished cake into 2 equal parts. Trim the edges. Make crumbs from the trimmings.

Step 2

For the strawberry layer, thaw the strawberries. Pour the remaining strawberry juice over the gelatin and let it swell for 30 minutes. Puree the strawberries with a blender, mix with yogurt and the remaining sugar. Dissolve the gelatin in a water bath until completely dissolved. Add to the strawberry mixture. Whip everything thoroughly once more. Place in the refrigerator for 15–20 minutes.

Step 3

Soak the sponge cake layers with syrup. Spread half of the cream on one layer, cover with the second layer, top with the remaining cream, and sprinkle with sponge cake crumbs. Place the cake in the refrigerator for at least 4 hours, until the cream is fully set. Cut the finished cake into pastries.