A cake from my vegetable garden

This year, our garden treated us to an abundance of strawberries. We were able to pick a handful almost every day, and of course we snacked on them to our hearts’ content. But as more and more ripe strawberries appeared, it seemed like a good idea to make something special with them. That’s how this delicious strawberry tart came to be. The result was a fresh, summery cake that not only looked beautiful but also tasted delicious. A perfect way to use up the harvest from the garden. And believe me: if I can make it, so can you!

 

Ingredients:
– 1 kilo of strawberries
– 18 sheets of gelatin
– 300 grams of yogurt
– juice of half a lemon
– sugar to taste

Wash the strawberries, remove the stems, and cut them into pieces. Spoon half of the strawberries into the bundt pan.

Mix 12 sheets of gelatin with 1 liter of water. Squeeze out the excess water and heat in a small saucepan.

Pour half of the mixture over the strawberries. Spoon the remaining strawberries on top and pour the rest of the gelatin mixture over them. Refrigerate the bundt cake for about 4 hours.

Mix the remaining gelatin sheets with 500 ml of water. Squeeze out the excess water and heat in a small saucepan. Stir in the lemon juice and yogurt. Pour this mixture over the strawberries and let the cake set in the bundt pan overnight in the refrigerator.

Love, Daphne