Dome cake with yogurt cream and strawberries

Ingredients for 1 servings:

• 2 eggs
• 45 g sugar
• 1 packet of vanilla sugar
• 4 tbsp lemonade, e.g. Fanta, Coke or Selters
• 25 g flour
• 25 g cornstarch
• 2 tsp baking powder
• 500 g yogurt
• n. B. Sweetener
• 250 g strawberries, for the cream
• Strawberries, to line the bowl
• 5 sheets of gelatin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for 12 pieces, suitable for WW, 1.2 – 1.5 P per piece

Preheat the oven to 180°C (top/bottom heat). Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar, vanilla sugar, and lemonade for 10 minutes, until the mixture has doubled in size and is nice and fluffy. Mix the flour, cornstarch, and baking powder together with the egg whites and fold them into the sugar mixture using a baking spoon. Pour into a lightly greased 18cm springform pan and bake for 20 minutes. Meanwhile, thinly slice the strawberries for decoration. Line a bowl with cling film and then line it with the strawberry slices. For the cream, puree the strawberries and mix them with the yogurt. Soak the gelatine in cold water for 5 minutes, squeeze it out, and heat until it is liquid. Then mix 3 tablespoons of the yogurt with the gelatine and then stir into the remaining yogurt. Season to taste with sweetener. When the cream has thickened slightly, pour it into the bowl. Place the cooled cake base on top of the cream in the bowl and press it down with both hands so that some of the cream rises to the edges. This only works if the bowl is large enough. Refrigerate until ready to eat, then turn the cake out and carefully peel off the cling film. Variation: Add 2 tablespoons of cocoa powder to the batter to create a dark base, grate 4 pieces of chocolate into the cream, and line the bowl with banana slices instead of strawberries. This variation should be eaten quickly, however, as the banana will otherwise turn brown.