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Tart yogurt and strawberries

Cake shop182 minutes10 people150 calories
1/52/53/54/55/5 (45 votes)
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By Ana Valdes

strawberry tart

Do you remember the blue cake of the of my little ones? Well, if the boy wanted a blue cake, the girl wanted a pink one. I have always fled from the clichés of colors, but it turns out that the more you flee, the more they reach you, because they themselves have established pink and blue as their favorite colors. So, of course, I made a blue cake and a pink cake and a whole party in blue and pink.

The pink cake is a yogurt cake with strawberries natural. Is a Birthday cake easy, rich and a hit with children. A cake without oven that curdles in the fridge.

Tart yogurt and strawberries

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Strawberry yogurt birthday cake. It does not need an oven.

  • Ana Valdes
  • Kitchen: Infant
  • Recipe type: confectionery
  • Calories: 150
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 180 g of digestive biscuits
  • 100 g butter at room temperature
  • 6 gelatin sheets
  • 3 natural yogurts without sugar
  • 150 ml of liquid cream for desserts
  • 400 g of condensed milk (1 small jar)
  • 200 g of strawberries

Preparation

  1. We put the gelatin sheets to hydrate in a bowl submerged in cold water. We booked.

  2. We introduce the cookies and the chopped butter in the glass. We crush during 30 seconds at speed 6.

  3. We put the mixture in a round demoulding mold of about 20 cm in diameter. We are crushing it with our hands well so that it is well extended. We reserve in the fridge.

  4. We clean the glass. We reserve 6 strawberries and introduce the remaining ones washed and without the green petiole. We crush during 10 seconds at speed 6.

  5. We add the yogurts, the cream and the condensed milk. We mix during 30 seconds at speed 3.

  6. We drain the gelatin sheets and heat them a few 10 seconds in the microwave until liquid.

  7. We program 1 minute, speed 3 and we are pouring the liquid gelatin through the mouth little by little.

  8. We pour the mixture on the base of cookies.

  9. We introduce in the refrigerator for at least, 3 hours.

  10. At the moment of serving, decorate with the remaining strawberries, cut into slices.

Notes

The gelatin sheets that I used are the big ones, specifically from the Vahine brand. They are usually that size, but there are also smaller ones on the market. If so, put the amount indicated for 500 ml of liquid minus one leaf, or the amount indicated for desserts (for 500 g of solid or cream)

Equivalences with TM21

TM31 / TM21 equivalences

More information - Blue cake


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  1.   Irma Del Prado said
    ago 9 years

    Thanks so delicious! Can I substitute the gelatin sheets for unflavored powdered gelatin? If so, how many sachets and in how much water do I dissolve them? Thanks from Mexico

    Reply to Irma del Prado
    1.    Ana Valdes said
      ago 9 years

      Hi Irma! Follow the instructions given by the manufacturer for 500 ml of liquid. Don't think you have to dissolve it in water, but rather in the cake mix. A hug!

      Reply to Ana Valdés
  2.   Maria Sanchis Garcia said
    ago 9 years

    I have had it in the fridge for 8 hours and it is still liquid. What I can do?

    Reply to Maria Sanchis García
    1.    Ana Valdes said
      ago 9 years

      Hello Maria. It is not normal for it to be liquid. It should have curdled by now. Tell me more, what kind of jelly have you put in it? A hug

      Reply to Ana Valdés
  3.   carol said
    ago 9 years

    Hello, can it be made without condensed milk?

    Reply to Carol
  4.   Mel said
    ago 9 years

    I made the cake last weekend and it happened to me that, although it was rich in flavor, the cookie dough stuck in the mold (did I have to put butter before? Because I didn't put it in the recipe), and then that the biscuit layer "peeled off" from the gelatin part. It is normal? Because when I cut it I would have liked it to be in one piece.
    Thank you very much

    Reply to Mel
    1.    Ana Valdes said
      ago 9 years

      Hi I l. It is not necessary to grease the mold because the base already has a lot of butter, but still, there are molds that stick more than others. Grease it next time, even with a little oil. Regarding the separation of the layer of cookies, it is not very normal. Have you put less butter on the base, has it changed something with respect to the recipe? In any case, this can also be avoided by making a few lines with the knife at the base before adding the dough. A kiss, Mel! Thanks for writing to us!

      Reply to Ana Valdés
      1.    Mel said
        ago 9 years

        Thank you very much for your answer, Ana.
        I made the recipe just like you posted it (or so I think), but I'll take your advice next time.
        Thank you very much again.

        Reply to Mel
  5.   manoli said
    ago 9 years

    Hello, I want to make the cake for this weekend, but I would like to know if you can substitute the gelatin hoas for powdered gelatin. Thanks greetings.

    Reply to manoli
    1.    Ana Valdes said
      ago 9 years

      Hello manoli, I have never made it with powdered gelatin, but I don't think you have a problem. Put the amount indicated by the manufacturer for 500 ml of liquid. A hug!

      Reply to Ana Valdés