Strawberry cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 75 g sugar
• 1 pinch of salt
• 100 g flour
• 1 tsp baking powder
• ½ tsp cocoa powder
• ½ tsp coffee powder (cappuccino), unsweetened
• 400 g strawberries, cleaned and chopped
• 40 g biscuits (amarettini) or ladyfingers, crumbled
• 200 g natural yogurt (whole milk, 3.5%)
• 250 g whipped cream, whipped until stiff
• 4 sheets of gelatin
• 60 g sugar
• 300 g yogurt (vanilla, 5.0%)
• 150 g whipped cream, whipped until stiff
• 1 tbsp vanilla sugar
• 1 pinch of saffron powder
• 4 sheets of gelatin
• 150 g whipped cream, whipped until stiff
• some strawberries
• some biscuits (amarettini)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 30 minutes

with cocoa sponge cake and yogurt, for a round 26 cm springform pan or a square 24 x 24 cm springform pan

For the sponge cake, separate the eggs. Beat egg whites until stiff, then add sugar and salt. Stir in the egg yolks one at a time. Mix together the flour, baking powder, cocoa powder, and cappuccino powder and sift them into the batter. Carefully fold in. Pour the batter into a springform pan lined with baking paper and smooth it out. Bake in a preheated oven at 175°C on the middle rack for about 15 minutes. Remove from the pan and let cool on a wire rack. Remove the baking paper. Place the sponge cake on a cake plate. Place the cake ring over the cake. Sprinkle the base with crushed amaretti biscuits or ladyfingers. Then arrange the hulled and chopped strawberries on top. For the first filling, soak the gelatine according to the package instructions. Mix together the yogurt and 60g of sugar. Whip the cream until stiff, then chill. Squeeze out the gelatine, heat it in a double boiler, and dissolve it. Mix 2 tablespoons of the yogurt into the yogurt and then stir it into the yogurt in a thin stream. As soon as the mixture begins to set, fold in the stiffly whipped cream. Spread it on the base. For the second filling, soften the gelatine according to the package instructions. Mix the vanilla yogurt with the vanilla sugar and the saffron. Squeeze out the gelatine, heat it in a double boiler, and dissolve it. Mix 2 tablespoons of vanilla yogurt into it and then stir it in a thin stream into the yogurt mixture. As soon as the mixture begins to set, fold in the stiffly whipped cream. Pour onto the first filling and smooth it down. Chill for about 4 hours, until the filling is firm enough to decorate. Spread the edges of the cake with stiffly whipped cream. Decorate with dollops of cream, strawberries, and amaretti biscuits. The cake yields 12 large slices. Apart from the decorations, it can easily be made the day before.