Strawberry fridge tart

Recipe from: 10/24/1991 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 1
    sponge cake layer (see recipe)
  • FILLING
  • 250
    ml
    cream, stiffly whipped
  • 800
    g
    fresh strawberries, rinsed; purée half
  • 350
    ml
    plain yoghurt
  • 100
    g
    icing sugar
  • 5
    ml
    lemon juice
  • 25
    ml
    gelatine
  • TOPPING
  • remaining strawberry purée (see method)
  • 5
    ml
    castor sugar
  • 5
    ml
    gelatine
 

Method

 
Place 1 sponge cake layer in a 20 cm loose-bottomed cake pan. Spoon two thirds of the stiffly whipped cream over the sponge cake layer. Arrange the whole strawberries (400 g) on top, reserving a few for decoration. Blend 250 ml of the strawberry purée with the remaining cream, yoghurt, icing sugar and lemon juice. Soak the gelatine in 30 ml cold water, then heat over boiling water or in the microwave oven until just melted. Add to the yoghurt mixture and blend well. Spoon over the strawberries in the pan and cool until the mixture has set. For the topping, blend the remaining strawberry purée with the castor sugar. Soak the gelatine in 25 ml cold water, heat until melted and then add to the strawberry mixture. Blend well and pour over the yoghurt mixture in the cake pan. Chill once more until the top layer has set. Carefully turn out on to a cake platter and decorate with whole strawberries. Makes a medium-sized tart.
 

Read more on: fruit
 

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