Spaghetti cake à la the Lady of the Camellias

Ingredients for 1 servings:

• 1 cake base, light
• some jam for spreading
• 500 g strawberries, fresh
• 500 g natural yogurt (3.5% fat)
• 3 packets of vanilla sugar
• 1 vanilla pod(s)
• 1 cup of cream
• 1 pack of gelatin, ground
• 2 cups of cream
• 1 pack of cream powder (paradise cream vanilla flavor)
• Dessert sauce (strawberry sauce)
• 1 tbsp desiccated coconut or white chocolate
• possibly cake glaze

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

a feast for the eyes and palate with strawberries, yogurt and cream

Wash the strawberries, pat them dry, and set aside a few nice ones for decoration. Place a cake ring around the sponge cake base. Spread a thin layer of jam over the base and top with (halved) strawberries. Mix the yogurt with the vanilla sugar, scrape out the vanilla pod, and stir the seeds into the yogurt (you can also replace it with vanilla yogurt with a dash of lemon juice for a sweeter result). Whip the cream until stiff, then prepare the gelatin according to the instructions. Stir 2 tablespoons of yogurt cream into the hot gelatin, then add this to the remaining yogurt cream and mix. Stir in the whipped cream and pour the mixture over the strawberries. Chill until the mixture sets. For the spaghetti, mix the paradise cream powder with the liquid cream for a few minutes. Transfer the stiff cream to a piping bag fitted with a small nozzle and pipe it crisscross (like spaghetti) onto the cake. Drop dollops of strawberry sauce onto the spaghetti and sprinkle with desiccated coconut or grated white chocolate. Decorate with the remaining strawberries (if desired, cover the strawberries with icing) and refrigerate overnight.