Yogurette cake with strawberries

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, lukewarm
• 160 g sugar
• 160 g flour
• 3 tsp strawberry jam
• 1 sachet of pudding powder to taste
• 2 tbsp sugar
• 500 ml milk
• 250 g quark, 40% fat
• 200 g whipped cream
• 3 sheets of gelatin
• 500 g strawberries
• 100 g chocolate shavings
• 1 packet of vanilla sugar
• 500 g strawberries
• 2 packs of cake glaze, red
• 6 tbsp, levelled sugar
• 500 ml water
• 2 packs of chocolate bars (e.g. Yogurette) of 100 g each

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

for a 28cm springform pan

Separate the eggs and whisk the egg yolks with the water and sugar until frothy. Gradually add the flour and set aside. Beat the egg whites until stiff peaks form and carefully fold them into the remaining batter. Pour the batter into a 28 cm springform pan. Bake in a preheated oven at 170 °C (convection oven) for about 20 minutes on the middle rack. For the cream, cut the strawberries into small pieces. Soak the gelatine in cold water. Prepare the pudding according to the package instructions and let it cool slightly. Mix the quark with the strawberries and the vanilla sugar. Whip the cream until stiff peaks form. Add the squeezed gelatine to the still warm pudding and dissolve. Let it cool slightly. Add the pudding mixture to the quark and strawberries. Fold in the whipped cream. Also fold in the chocolate shavings. Chill the cream until it thickens. Then spread the cream over the sponge base and smooth it down. Halve the remaining strawberries and arrange them on top of the cream. Prepare the glaze according to the package instructions and pour it over the strawberries. Cut the Yogurette into sizeable pieces and grate a small portion with a vegetable peeler. Tip: If you like, you can also whip the cream until stiff and decorate the cake with whipped cream and Yogurette.