Layer cake with yogurt cream

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 150 g sugar
• 100 g hazelnuts, ground
• 100 g flour
• 25 g cornstarch
• 2 tsp, leveled baking powder
• 900 g strawberries
• 300 g vanilla yogurt
• 40 g sugar
• 12 sheets of gelatin
• 1 lemon(s), untreated
• 300 ml cream
• e.g. pistachios, chopped
• e.g. lemon balm

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

Preheat oven to 180 degrees Celsius. Line a springform pan with baking paper. Beat eggs, 4 tablespoons of water, and 150g of sugar for about 10 minutes until thick and foamy. Mix together the nuts, flour, cornstarch, and baking powder and fold into the egg mixture. Pour into the baking pan and bake for about 30 minutes. Turn out to cool. Once completely cooled, divide the sponge cake into 3 layers. Wash the strawberries and set aside 14. Hull the rest and dice 1/3. Puree the remaining 2/3 with vanilla yogurt and 40g of sugar in a blender. Soak the gelatine in cold water for 5 minutes. Rinse the lemon with hot water, pat dry, grate the zest, and squeeze the juice. Add both to the strawberry puree. Dissolve the gelatine according to the package instructions and stir in. Chill for 10 minutes. Whip the cream until stiff peaks form. Fold the strawberry cubes into the semi-set strawberry puree. Place a cake ring around the bottom layer. Layer the strawberry cream and the other two layers alternately on top. Chill the cake for at least 2 hours, then carefully remove the cake ring. Garnish with the reserved strawberries, chopped pistachios, and fresh lemon balm, if desired.