Strawberry cake with cream cheese and yogurt cream

Ingredients for 1 servings:

• 8 eggs
• 225 g sugar
• 3 tsp lemon juice
• 190 g flour
• 1 tsp, heaped baking powder
• 6 sheets of white gelatin
• 400 g double cream cheese
• 500 g yogurt (3.5% fat)
• 1 lemon(s), the juice
• 60 g sugar
• 1 packet of vanilla sugar
• 200 ml cream
• 750 g strawberries
• 1 pack of cake glaze, red or white
• 50 g almonds, chopped, roasted

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Preheat the oven to 180°C (conventional heat, fan oven: 160°C). For the sponge cake, beat 8 eggs with 225g sugar and a pinch of salt until frothy. Add the lemon juice, fold in the flour and baking powder. Line a 26cm springform pan with baking paper and pour in the mixture. Bake for 35-40 minutes. Remove the pan from the oven and remove the rim. Turn the sponge cake out and remove the baking paper. Once the sponge cake has cooled, cut it in half horizontally. Place the bottom layer on a cake plate and enclose it in a cake ring. For the filling and topping, soften the gelatine. Mix the cream cheese with the yogurt until smooth. Stir in the juice of one lemon, 60g sugar and the vanilla sugar. Squeeze out the gelatine and dissolve over low heat. Stir the gelatine into the cream. Whip the cream until stiff and fold in. Chill the cream. Wash and hull the strawberries, and slice them lengthwise. As soon as the cream begins to set, spread 1/6 of the cream on the bottom layer and top with half of the strawberries. Spread 2/6 of the cream on the strawberries. Place the second layer on top of the cream and spread the remaining cream on top. Arrange the remaining strawberries on top in a brick pattern. Prepare the glaze according to the instructions and spread it over the strawberries. Refrigerate the cake for at least 3 hours. Remove the cake ring before serving and decorate the cake with the toasted almonds.