Strawberry Yogurette Cake

Ingredients for 1 servings:

• 3 eggs (size M)
• 125 g sugar
• 65 g flour
• 1 packet of pudding powder (vanilla)
• 2 packs of chocolate (Yogurette)
• 4 sheets of white gelatin
• 500 g strawberries
• 750 g sour cream or creme fraiche
• 200 g whipped cream
• 1 packet of vanilla sugar
• possibly pistachios

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Line the bottom of a 26 cm springform pan with baking paper. Beat the eggs and 100 g of sugar until frothy. Sift the flour and custard powder over the pan and fold in. Spread into the pan and bake in a preheated oven (200°C) for approx. 12 minutes. Cut the chocolate bars into slices. Soak the gelatin in cold water. Wash, hull, and chop the strawberries. Beat the sour cream and 25 g of sugar until stiff. Squeeze out the gelatin and dissolve over low heat. Stir in 3 tablespoons of the sour cream mixture, then fold into the remaining mixture. Whip the cream until stiff, drizzle in the vanilla sugar. First fold the cream, then the strawberries and chocolate bar slices into the sour cream mixture. Spread in a wavy pattern over the sponge base. Chill. Decorate with pistachios, strawberries, and chocolate curls, if desired.