Strawberry and Yoghurt Gateau

Gateaux and Cakes

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Ingredients for 1 Cake tin 26 cm Ø
  • For the sponge base
  • 6 Egg(s)
  • 300 g Sugar
  • 1 package Vanilla sugar
  • 1 pinch(es) Salt
  • 1 Lemon(s), juice only
  • 0.5 Lemon(s), finely grated zest
  • Rum flavouring
  • 250 g Flour, plain
  • Butter, for the baking tin
  • 250 g Strawberries
  • For the cream
  • 250 g QimiQ Classic, unchilled
  • 250 g Greek style yogurt
  • 80 g Sugar
  • 1 package Vanilla sugar

Preheat the oven to 160 °C (convection oven).


For the sponge base: separate the eggs. Whisk the egg yolks with half of the sugar, the vanilla sugar, salt, lemon juice, lemon zest and rum flavouring until fluffy.


Whisk the egg whites until fluffy. Add the rest of the sugar and continue to whisk until stiff.


Sift the flour and fold it into the egg yolk mixture alternately with the egg white.


Fill into a greased cake tin and bake in the preheated oven for approx. 35 minutes.

For the cream: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
Spread the cream onto the sponge base and decorate with the strawberries.
Allow to chill for approx. 4 hours.
Decorate with a strawberry glazing if required.

Tip: Refine the cream with finely grated lime zest.