Strawberry yogurt cake

Ingredients for 1 servings:

• 200 g ladyfingers (ladyfingers)
• 100 g butter, soft
• 6 sheets of gelatin
• 500 g strawberries
• 50 g sugar
• 1 packet of vanilla sugar
• 2 cl brandy
• 8 sheets of gelatin
• 450 g yogurt, cream
• 50 g sugar
• 1 packet of vanilla sugar
• 1 cup lemon(s), juice and grated peel, organic
• 250 g cream
• 150 g cream
• Lemon balm
• some strawberries

Instructions

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

Refrigerator cake

Finely crumble the ladyfingers in a bag with a rolling pin. Knead the butter into the crumbs. Adjust a cake ring to a 26 cm diameter and place it on a cake plate. Pour in the crumb mixture and press it down evenly. Chill the base. Soak the gelatin according to the package instructions. Hull and wash the strawberries, and pat them dry. Then cut them into pieces and puree them. Mix the strawberry puree with the sugar, vanilla sugar, and brandy. Dissolve the gelatin while it is still dripping wet in a bain-marie over low heat. Stir a little strawberry puree into the dissolved gelatin, then stir the entire gelatin mixture into the strawberry puree. Remove 3 tablespoons of this and set aside. Spread the rest over the cake base and let it set in the refrigerator. For the cream layer, also soak the gelatin and dissolve it in a bain-marie. Mix the yogurt with the sugar, vanilla sugar, lemon juice, and lemon zest. Stir the yogurt mixture into the dissolved gelatin, spoonful by spoonful. Whip the cream until stiff and fold into the yogurt mixture. Carefully spread the yogurt cream over the setting strawberry puree. Spread the reserved strawberry puree in thin lines over the cake surface and, using a wooden skewer, drag it into the yogurt mixture to create a marbled effect. If the puree is already too firm, simply reheat it a little. Then let the cake set in the refrigerator for a few hours – preferably overnight. Whip the cream for the garnish until stiff and pipe on small puffs of cream. Garnish with the strawberries and lemon balm leaves.