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Yogurt Strawberry Shogetten Cake

Too few ratings

Niloufar Doroud

Community Member

“Just had a bar of yogurt strawberry schogetten that needs to be used up...”

Difficulty

Medium 👍
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
50 g strawberries
50 g cream
50 g ricotta cheese
10 g butter
10 g sugar
egg
150 g sugar
35 g oil
35 g butter
75 g milk
1 tbsp lemon juice
1 tsp vanilla extract
lemon zest
1 tsp ground ginger
215 g flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
50 g strawberry yogurt chocolate bars
strawberry (for serving)

Utensils

  • microwave-safe bowl
  • immersion blender
  • stand mixer with whisk
  • 3 bowls
  • sieve
  • rubber spatula
  • baking pan (8 in.)
  • cake platter
  • Step 1/5

    Roughly chop the strawberries and place in a microwave safe bowl. Microwave for 1:30-2 min. on high, until the berries get bubbly and tender. They supposed to lose some water and also their watery structure, resulting a more smooth pliable frosting. Let cool. Then purée with cream, ricotta, butter and sugar. Place in the fridge to firming up until needed.
    • 50 g strawberries
    • 50 g cream
    • 50 g ricotta cheese
    • 10 g butter
    • 10 g sugar
    • microwave-safe bowl
    • immersion blender

    Roughly chop the strawberries and place in a microwave safe bowl. Microwave for 1:30-2 min. on high, until the berries get bubbly and tender. They supposed to lose some water and also their watery structure, resulting a more smooth pliable frosting. Let cool. Then purée with cream, ricotta, butter and sugar. Place in the fridge to firming up until needed.

  • Step 2/5

    Heat the oven to 180 C. Cream together the egg yolk, sugar, oil and butter in a large bowl. Add milk, lemon juice and zest, vanilla extract and ginger. In another bowl, whisk the egg white and salt until stiff peaks form. Sift the flour with both baking agents in third bowl.
    • 150 g sugar
    • egg
    • 35 g oil
    • 35 g butter
    • 75 g milk
    • 1 tbsp lemon juice
    • 1 tsp vanilla extract
    • lemon zest
    • 1 tsp ground ginger
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 215 g flour
    • stand mixer with whisk
    • 3 bowls
    • sieve

    Heat the oven to 180 C. Cream together the egg yolk, sugar, oil and butter in a large bowl. Add milk, lemon juice and zest, vanilla extract and ginger. In another bowl, whisk the egg white and salt until stiff peaks form. Sift the flour with both baking agents in third bowl.

  • Step 3/5

    Whisk the flour into the creamed mixture, then carefully fold in the egg white trying to keep as much air as possible. Chop the schogetten squares, or any chocolate you are using, and fold into the batter. You can mix all of the chocolate in batter or keep some for decorating the top.
    • 50 g strawberry yogurt chocolate bars
    • rubber spatula

    Whisk the flour into the creamed mixture, then carefully fold in the egg white trying to keep as much air as possible. Chop the schogetten squares, or any chocolate you are using, and fold into the batter. You can mix all of the chocolate in batter or keep some for decorating the top.

  • Step 4/5

    Scrape the batter to a prepared pan and smooth the top. Top with remaining chocolates, if there are any. Bake for 30 min. or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
    • baking pan (8 in.)

    Scrape the batter to a prepared pan and smooth the top. Top with remaining chocolates, if there are any. Bake for 30 min. or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

  • Step 5/5

    Once the cake has cooled completely, place it onto a cake platter and spread the frosting on top. Decorate with some strawberries if desired. Enjoy!
    • strawberry (for serving)
    • cake platter

    Once the cake has cooled completely, place it onto a cake platter and spread the frosting on top. Decorate with some strawberries if desired. Enjoy!

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