Strawberry yogurt cake

Ingredients for 1 servings:

• 4 eggs
• 275 g sugar
• 1 tsp vanilla sugar
• 1 tsp lemon(s), zest
• 1 pinch of salt
• 450 g strawberries
• 1 tbsp lemon juice
• 6 sheets of gelatin
• 300 g natural yogurt
• 600 ml cream
• 2 ½ tsp cream stiffener (san-apart)
• 50 g brittle (hazelnut brittle)
• 40 g chocolate, sliced
• Powdered sugar for dusting
• 90 g flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat the eggs with 100g sugar and vanilla sugar until frothy. Stir in the lemon zest, salt and flour. Pour into a springform pan. Bake at 180°C for approx. 20 minutes, remove from the oven and allow to cool. Then cut in half horizontally. Puree 200g strawberries with 175g sugar and the lemon juice. Dissolve the gelatine and stir into the puree. Stir in the yogurt. Whip 350ml of cream until stiff and fold in. Place one layer on a cake plate and enclose it with the edge of the springform pan. Spread half of the strawberry cream on top. Place the second layer on top and spread with the remaining cream. Chill. Whip the remaining cream with san-apart until stiff, spread it over the edge of the cake and decorate. Sprinkle with brittle. Quarter the remaining strawberries and arrange on the cake. Sprinkle with chocolate shavings. Dust with powdered sugar.