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Strawberry tray bake (yoghurt pot recipe)
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 200
  • Fat about 9g
  • Carbohydrates about 26g
  • Protein about 4g
This is needed
This is needed for 12 pieces
  • a little butter
Sponge mixture
  • 1 cup vanilla yoghurt (180 g)
  • 120 g butter, soft
  • 1 organic lemon
  • 1 cup sugar (180 g)
  • 1 pinch salt
  • 3 eggs
  • 2.5 cups white flour (250 g)
  • 1 tsp baking powder
  • 3 tbsp almond slivers
  • 500 g strawberries
  • Bowl, Lemon grater, Mixer, Rectangular tin, Oven mitts, Paring knife, Rubber spatula, Tablespoon, Teaspoon, Yoghurt pot, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Grease the tray (approx. 30 x 30 cm) with butter.
Sponge mixture
Empty the yoghurt into a bowl. Rinse out and dry the yoghurt pot, use as a measuring cup. Grate the lemon zest into the yoghurt. Add the butter, sugar, salt and eggs, beat using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour and baking powder, mix into the egg mixture.
Transfer the cake mixture to the prepared tray. Cut the strawberries in half or quarters depending on the size, press into the sponge mixture. Scatter the almonds on top.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, cut into pieces, remove from the tray and leave to cool on a rack.

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