Erdbeer-Joghurt-Sahne-Torte (Strawberry-yogurt-cream-torte)

by Lori Neff

Ingredients:

• 1 baked 3-egg biskuit*
  
• 1-1/2 lb strawberries
  
• 1 32 oz container Greek Yogurt
  
• 3/4 cup sugar (a bit more if you like it sweeter)
  
• 1 teaspoon vanilla
  
• 4 envelopes gelatine
  
• 1 pint whipping cream (heavy cream)
  

• Slice enough strawberries to fit around the biskuit and for decoration. Puree the rest with the sugar and vanilla, set aside.
  
• Fit a ring around the biskuit, and lightly oil (to prevent sticking later). Place strawberry slices around the inside of the ring.
  
• Soak gelatine in about 1/8 cup of water, put on low heat until melted. Mix yogurt with the pureed strawberries, and mix 2 spoons full with the melted gelatine, then mix the gelatine mixture with the yogurt cream.
  
• Beat whipping cream until stiff (don't overbeat) and carefully combine with the yogurt-strawberry mixture.
• Slowly pour everything into the form on top of the biskuit and refrigerate at least 4 hours, or overnight.
• Decorate with either sliced or whole strawberries - mint leaves give it a nice green touch.
  

• 3 eggs
  
• 1 Tbsp warm water
  
• 100 g sugar
  
• 38 g flour
  
• 38 g corn starch
  
• lemon rind
  

• Beat egg yolks with 2/3 of the sugar until foamy, add lemon rind.
  
• Beat egg whites with the rest of the sugar until stiff peaks form and pour over beaten egg yolks.
  
• Add the sieved flour and corn starch, and carefully lift and fold under until everything has been incorporated.
  
• Put batter into a greased 9-inch springform pan.
  
• Bake at 400F for 30 minutes (until an inserted wooden skewer comes out clean)
  
  For quick conversions, I use http://www.convert-me.com/en/convert/cooking/ ...
  
  ~ Oma Gerhild :)
  
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