For the dough:
150 g flour
1/2 teaspoon baking powder
160 g butter
80 g sugar
1 pack vanilla sugar
1 pinch of salt
1 egg

For the topping:
2 leaves white gelatine
2 leaves red gelatine
3 tablespoons water
150 g yogurt
80 g sugar
juice of a half lemon
1/2 l cream
300 g strawberries
1 pack vanilla sugar
1 pack stabilizer for whipping cream

1) Knead the ingredients quickly and put the short pastry in a cool place for an hour. Roll out on a baking tray and bake in the oven at 160 C for about 15-20 minutes. Leave to cool on a cooling rack.  

2) Soak gelatine in cold water for about ten minutes and then dissolve under low heat. Mix the fluid and cooled gelatine with yogurt, sugar and lemon juice. Beat half of the cream till stiff and mix with yogurt cream.

3) Put the yogurt cream evenly on the cake and cover with strawberries. Beat the remaining cream with vanilla sugar and stabilizer for whipping cream till stiff and pipe it decoratively over the cake by using a piping bag. Cover with glaze if you like.

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