Strawberry yogurt cake

Ingredients for 1 servings:

• 2 eggs, size L
• 90 g sugar
• 40 g flour
• 40 g cornstarch
• 1 tsp, leveled baking powder
• 1 tsp, levelled cocoa
• 500 g strawberries, fresh
• 500 g natural yogurt
• 200 ml whipped cream
• 5 chocolate bars (Duplo white, alternatively other white chocolate)
• 3 bags of Gelatinefix
• Sugar or powdered sugar to taste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Line the bottom of a springform pan with baking paper. Preheat the oven to 180°C (top/bottom heat). For the sponge cake, beat the eggs with the sugar until light yellow. Mix the flour, cornstarch, cocoa, and baking powder and carefully stir into the egg mixture. Pour into the springform pan and bake in the lower third of the preheated oven for about 15 to 20 minutes. Then remove the finished base from the pan, turn it out onto a wire rack, remove the baking paper, and let the sponge cake cool completely. Place the cooled base on a cake plate and place a cake ring around it. Carefully wash and hull the strawberries. Set a few aside for decoration. Chop the rest. Roughly chop the Duplo bars. Whip the whipped cream (without added sugar) until stiff peaks form. Then add the yogurt, stir through, and sweeten with powdered sugar to taste. Stir in the gelatin fix vigorously for 1 minute. Add the prepared strawberries and chopped chocolate and mix briefly. Spread the mixture over the cake base, smooth it out, and refrigerate the cake for a few hours. Remove the cake ring and decorate the cake as you wish. I halved 6 strawberries and coated them in melted chocolate to create ladybugs. I evenly distributed the chocolate around the edge of the cake and sprinkled a few chopped pistachios on the inside.