Strawberry Yogurette cake with nut base

Ingredients for 1 servings:

• 150 g butter or margarine
• 150 g sugar
• 4 m.-sized eggs
• 200 g hazelnuts, ground
• 50 g almonds, chopped
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 2 cups of whipped cream, each approx. 200 ml
• 2 cups of sour cream, approx. 200 g each
• 500 g strawberries, frozen or fresh
• 2 chocolate bars (Yogurette), 8 bars each
• 6 sheets of gelatin
• e.g. chocolate sprinkles (whole milk)
• n. B. chocolate decoration, e.g. Milka hearts or similar.
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 10 minutes

for strawberry and chocolate lovers, gluten-free, flour-free, simple and delicious

Cream the butter or margarine with the sugar and eggs until fluffy. Add the ground hazelnuts, chopped almonds, baking powder, and cocoa powder and mix well. Pour the batter into a greased pan and bake at 200°C (top/bottom heat) for about 30 minutes. Let the base cool and loosen it from the edges. Soak the gelatine according to the package instructions and dissolve it after the soaking time. Whip the heavy cream until stiff and stir in the sour cream. Purée the thawed strawberries until coarsely chopped, setting a few aside for decoration if desired. Tip: You can of course use fresh strawberries depending on the season; I’ve tried both. Finely chop the Yogurette bars and add them to the mixture. I always set two bars aside for decoration. Stir the strawberries and Yogurette into the cream. Mix some of the cream with the dissolved gelatine. Then stir this into the remaining cream. Then spread the cream over the base and refrigerate the cake for at least 3 hours, but it can also be prepared the night before. You can decorate the cake as desired before serving.