Yogurette cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 55 g flour
• 55 g cornstarch
• 40 g cocoa powder, unsweetened
• 75 g butter, melted and hot
• 400 ml whipped cream
• 11 tsp cream stiffener (San-apart)
• 250 g low-fat curd cheese
• 500 g natural yogurt, 3.5% fat
• 100 g powdered sugar
• ½ lemon(s)
• 300 g strawberries, diced
• 200 ml whipped cream
• 2 tsp San-apart
• 7 strawberries
• 5 packs of chocolate (Yogurette)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

For the dough, bring a pot of water to a boil, turn off the heat, and place a bowl over it so that it is touching the water. Whisk together the eggs, salt, sugar, and vanilla sugar, stirring until the mixture reaches 45 degrees Celsius. Transfer the mixture to a mixing bowl and mix in a food processor on full speed for 3 minutes, then on high for 15 minutes (it will take longer with a hand mixer). Sift in the dry ingredients and gently fold in with a whisk. Stir a little of the dough into the butter, then fold back into the remaining dough. Pour the dough into a 28cm springform pan lined with baking paper and bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for 10 minutes, then at 160 degrees Celsius (test with a skewer). Remove the base from the pan and let it cool, then divide it into three pieces. Place a cake ring around the first layer. For the filling, whip the cream with 4 teaspoons of San-Apart until stiff. Briefly mix the remaining ingredients with 7 teaspoons of San-Apart. Fold in the cream and strawberries. Spread half of the mixture on the first layer, place the second layer on top and spread the remaining cream on top, then cover with the third layer. Chill the cake for about 2 hours. Whip the cream for the decoration with San-Apart until stiff and spread it over the cake. Using a cake slicer (14 pieces), cut the cake into slices. Halve the strawberries and place one half on each slice. Stick Yogurette to the edge of the cake, chop the rest up and sprinkle it in the middle.