Strawberry poppy seed cake

Ingredients for 1 servings:

• 5 eggs
• 175 g sugar
• 1 bag of poppy seeds – baking
• 200 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 10 sheets of gelatin
• 750 g strawberries
• 1 pack flavoring (lemon flavor)
• 250 g yogurt
• 400 g whipped cream
• 100 g white chocolate coating
• 250 g strawberries
• possibly chocolate, /a few Yogurette bars)

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Preparation for the batter: Beat the eggs with 175g sugar and 5 tbsp water until frothy. Stir in the poppy seeds. Mix the flour with the baking powder and salt, sift, and carefully fold in. Preheat oven to 200°C. Divide the batter into 3-4 portions and bake one after the other in a springform pan. I’ve also baked just one layer and then simply cut it in half a few times. Bake for about 20-25 minutes, depending on how much batter is in the pan. It’s best to do the skewer test. Let the cake cool. For the cream: Soak the gelatin in cold water. Wash and hull the strawberries. Cut 1/3 of the strawberries into pieces. Puree the remaining berries with the sugar and lemon flavoring. Add the yogurt. Dissolve the gelatin over medium heat and add to the strawberry-yogurt mixture. Chill for 10 minutes. Meanwhile, whip the cream until stiff peaks form and fold it into the gelatin mixture along with the strawberry pieces. Place a cake ring around the first layer and then alternate layers of cream and layers. As mentioned, it’s up to each individual how many layers they bake. I usually make three. The last layer should be cream. Refrigerate the cake for at least 2 hours, but preferably overnight. Before serving, decorate with shaved chocolate, strawberries, and, if desired, Yogurette pieces.