Yogurt Strawberry Shogetten Cake

Step 1/5

• 12½ g strawberries
• 12½ g cream
• 12½ g ricotta cheese
• 2½ g butter
• 2½ 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

• 37½ g sugar
• ¼ egg
• 8¾ g oil
• 8¾ g butter
• 18¾ g milk
• ¼ tbsp lemon juice
• ¼ tsp vanilla extract
• ¼ lemon zest
• ¼ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt
• 53¾ 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

• 12½ 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

• 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

• 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!

Enjoy your meal!