Creamy Strawberry Yogurt Cake with a Chocolate Crust, Gluten-Free

gluten-free

Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients: for a springform pan, approx. 18 cm in diameter

For the chocolate crust:

• 3 large eggs
• 120 g sugar
• 60 g dark chocolate
• 110 g butter
• 80 g Ruut cassava flour
• 30 g light rice flour
• 30 g ground almonds
• 1 tsp psyllium husk powder
• 1/2 tsp baking soda
• 15 g unsweetened cocoa powder
• 1 pinch of salt
• 1 tsp baking powder
• 150 g sour cream
• 30 g oat milk

For the yogurt cream:

• 120 g sour cream
• 200 g yogurt
• Juice of 1/2 small lemon
• 100 g sugar
• 100 ml heavy cream
• 1/2 packet of cream stiffener
• 3 sheets of gelatin
• 250 g strawberries

PREPARATION:

Tip :) For this recipe, and especially when measuring ingredients like flour, be sure to use a kitchen scale.

Crust:

1. Beat the eggs with the sugar until creamy.
2. Melt the chocolate and butter in a small saucepan and add to the egg mixture while stirring constantly.
3. Mix the cassava flour, rice flour, millet flour, psyllium husk powder, cocoa, salt, and baking powder in a separate bowl, then stir into the chocolate mixture.
4. Stir in the sour cream and oat milk.
5. Pour the batter into an 18 cm springform pan and bake in a preheated oven at 200°C (top and bottom heat) for 35 minutes.
6. Let cool on a wire rack. (Can also be left overnight)

Yogurt cream:

1. Soak the gelatin in cold water.
2. In a bowl, whisk the sour cream, yogurt, lemon juice, and sugar until smooth.
3. Whip the cream with the whipping cream stabilizer until stiff.
4. Squeeze out the gelatin and dissolve it in a saucepan over low heat. Add 2 tbsp of the yogurt cream and mix. Now add the gelatin cream to the remaining yogurt cream and mix.
5. Gently fold in the whipped cream.
6. Wash the strawberries, quarter them, and fold them into the cream.
7. Place a cake ring around the cooled chocolate base and fill the base with the strawberry yogurt cream, smooth it out, and chill for at least 3 hours.
8. Enjoy!

Tip for easy cutting:

If you cut the chocolate base into the desired number of pieces before adding the yogurt cream, it will be much easier to cut later, and you won’t “squish” the cake as much, since you’ll only have to cut through the cream.