Ingredients
- 150 g ladyfingers
- 75 g butter, melted
- 100 g white chocolate
- 500 g yogurt cream (prepared with AMC)
- 2 egg
- 1 tbs cornstarch
- 500 g strawberries
- powderd sugar, to taste
Preparation
1. Roughly break up the ladyfingers and gradually chop in the Quick Cut. Add butter and mix everything well.
2. Cut out a circle of baking paper with the help of a 28 cm lid (so that the cake can be easily pulled out of the pot after cooling). Fold the circle of baking paper crosswise and then unfold again (this allows the cake ingredients to better distribute on the paper).
3. Melt the chocolate in a bain-marie, then let cool slightly. Stir the yogurt cream, eggs and corn starch. Stir in chocolate as well.
4. Place the pot on the Navigenio and heat on level 6 up to the roasting window, then put the pot on inverted lid, line the pot with the baking paper.
5. Spread the biscuit mixture over top and press down with a tablespoon. Spread the yogurt-chocolate-cream over top, place the Navigenio overhead, switch to low level and bake for approx. 15 minutes.
6. At the end of baking time, let the cake cool approx. 2 hours and then use the baking paper to pull the cake out onto a cake plate.
7. Clean the strawberries, puree approx. 100 g and season with a little powdered sugar to taste.
8. Decorate the cake with the strawberry puree and strawberries.
Tip
- The cake is made with yogurt cream, which you can make yourself using the fermentation mode. The instructions can be found in the AMC Cook & Go App.
- To serve, decorate the cake generously with whipped cream and chopped pistachios as desired.
This recipe has been tested and approved by AMC.
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