Strawberry Buttermilk Cake

Ingredients for 1 servings:

• 6 egg yolks
• 180 g sugar
• 1 packet of vanilla sugar
• 6 egg whites
• 80 g flour
• 60 g cornstarch
• 60 g cocoa powder
• 7 sheets of gelatin
• 2 lemons, juice
• 500 ml buttermilk
• 200 g yogurt, 1.5% fat
• 75 g powdered sugar
• 200 ml whipped cream
• 500 g strawberries
• 1 pack of cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 11 hours; Cooking/baking time approx. 40 minutes; Total time approx. 12 hours 40 minutes

Preheat the oven to 180°C. Beat the egg yolks with half the sugar and the vanilla sugar until frothy. Beat the egg whites with the remaining sugar until stiff peaks form. Pour the beaten egg whites onto the egg yolks and sift the flour, cornstarch, and cocoa powder over them. Carefully mix with a whisk or spatula. Transfer to a greased springform pan and bake for about 35-40 minutes. Place the finished sponge cake on a wire rack and let it cool completely for at least 3 hours. Squeeze the lemons and warm the juice. Dissolve the gelatin in the warm, but not boiling, lemon juice. Mix with the buttermilk, yogurt, and powdered sugar. Whip the cream until stiff peaks form and carefully fold in. Refrigerate for about 30 minutes. Wash the strawberries, remove the stems, and halve them. Divide the cooled sponge cake into 3 equal pieces and place a cake ring around the bottom layer. Pour half of the buttermilk mixture on top and spread evenly. Place the second layer on top and spread the remaining buttermilk mixture over it. Top with the third layer and arrange the halved strawberries on top. Prepare the glaze according to the package instructions and spread it over the strawberries. Let the cake rest in the refrigerator for at least 8 hours to allow the buttermilk mixture to set.