John Myers
Ingredients for 1 servings:
- 5 eggs
- 150 g sugar
- 120 g flour
- Fat for the mold
- Flour for the mold
- 3 cups of natural yogurt
- 1 ½ cups whipped cream
- 150 g powdered sugar
- 9 sheets of gelatin
- Water for soaking
- 500 g strawberries, fresh, sliced
- 9 tbsp rum, hot
- some lemon juice
- 1 cup whipped cream
- some strawberries, fresh
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes
refreshingly delicious
Beat the eggs and sugar until thick and foamy, carefully stir in the flour, and bake the mixture in a greased and floured baking dish at 200°C for about 30 minutes. Mix the yogurt with the sugar and lemon juice, stir in the sliced strawberries, and fold in the stiffly whipped cream. Dissolve the gelatine, which has been soaked in cold water for 10 minutes, in the hot rum (do not boil!) and stir it into the yogurt mixture. Cut the cooled cake in half crosswise and line the cake dish with plastic wrap. Return the cake base to the dish. Only when the yogurt mixture has thickened should it be poured onto the cake and spread evenly. Carefully place the cake lid on top and leave to set in the refrigerator overnight. Then remove the plastic wrap, lift the cake out of the dish, and garnish with whipped cream and fresh strawberries.
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