Yogurt cake with strawberry cream filling
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In a pan, mix the condensed milk, the cream, the sieved yolk and the cornstarch already dissolved in the milk.
Cook over low heat, stirring constantly until thickened.
Turn off the heat and wait for the cream to cool completely, covered with plastic wrap (so as not to create a crust).
After the cream has cooled, mix the strawberries.
In a bowl or platter of your choice, form layers interspersing cream and crumbled cake, until finished.
Finally, decorate with strawberries that you left aside and that's it.
If you prefer, refrigerate before serving.
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