Strawberry yogurt cake

Ingredients for 1 servings:

• 4 eggs, separated
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g flour, sifted
• ½ pack of baking powder
• 2 cups of yogurt (125 ml)
• 1 cup of cream
• 1 sachet of gelatin
• 3 tbsp sugar
• some lemon juice
• 500 g strawberries
• some almonds, roasted for the edge

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

light, summery enjoyment

Beat the egg yolks with the vanilla sugar and the egg whites with the sugar. Mix the flour and baking powder. Fold the egg mixture into the egg mixture. Carefully fold in the flour and baking powder mixture. Pour into a tart case and bake for about 20 minutes at 175°C. Let it cool overnight. I always use a silicone case; it doesn’t need to be greased or floured, and it always works! If I’m short on time, I sometimes buy a base. Soak the gelatin in 4 tablespoons of water (don’t be afraid of gelatin—it doesn’t bite!). Meanwhile, season the yogurt with the sugar and lemon. Whip the cream. The gelatin is now softened and needs to be warmed up. I always do this in the microwave (low wattage and only 1 minute). The gelatin should be soft and lukewarm (if you stir it with your finger, you’ll notice it immediately). Quickly stir the lukewarm gelatin into the yogurt. Finally, fold in the cream and spread it over the cake base. Chill the mixture for a while. Now hull the strawberries. Place the hulled strawberries vertically in the yogurt mixture. Spread evenly and chill again. Chill for at least 2 hours. Decorate with almonds before serving.