Strawberry vanilla yogurt cake with Amicelli

Ingredients for 1 servings:

• 3 egg whites
• 3 egg yolks
• 2 tbsp water, cold
• 1 pinch of salt
• 80 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 50 g almonds, ground
• 75 g sugar
• 400 g strawberries
• 250 g quark
• 250 ml vanilla yogurt
• 75 g sugar
• 2 tbsp lemon juice
• 350 ml cream
• 2 sachets of Gelatinefix, e.g. from Dr. Oetker
• 50 g chocolate shavings
• 100 g strawberries
• 50 g cake icing
• 2 packs of biscuits (pastry rolls)
• 1 pack of cookies (Amicelli)

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 10 minutes

First, beat the egg whites with the cold water and a pinch of salt until stiff. Add the egg yolks and sugar to the egg whites and mix. Mix the flour, baking powder, and cornstarch and sift over the egg mixture. Finally, add the ground almonds and carefully fold everything in. You will need a 24 cm springform pan. Line it with baking paper, pour in the batter, and spread it evenly. Bake the base at 170 degrees Celsius for a good 20-25 minutes. After baking, let the base cool briefly and then remove it from the springform pan. Let the base cool completely. Whip the cream until stiff and refrigerate. Wash and dice the 400 g of strawberries. Wash the other strawberries for decoration and leave them whole. For the cream, put the quark, yogurt, sugar, and lemon juice in a bowl and whisk to combine. Add the gelatin mix and stir for a good minute. Now add the cream and fold in. Finally, add the diced strawberries and chocolate shavings and fold in. Cut the base in half horizontally. Place the first layer on a cake plate. Place a cake ring around the base. Spread about 3/4 of the cream evenly over the base. Place the second layer on top and press down. Spread the remaining cream over the base. Chill the cake in the refrigerator for a good 4-5 hours. In the meantime, melt the cake icing and put it in a piping bag. Place the rolls on a sheet of baking paper and cover with the icing. Do the same with 6 whole strawberries. Let the icing dry. Take the cake out of the refrigerator and carefully remove it from the cake ring. Press the rolls and the Amicelli alternately onto the edge. Distribute the remaining strawberries on the cake.