Strawberry cake à la Fabi

Ingredients for 6 servings:

• 6 m.-sized eggs
• 200 g sugar
• 200 g flour
• 20 g baking cocoa or pudding powder
• ½ pack of baking powder
• 500 g strawberries, fresh
• 500 g yogurt, 3.5% fat
• 700 ml whipped cream, 30% fat
• 1 pack of cream stiffener
• 250 g strawberry jam without fruit pieces
• 3 packs of gelatin, ground, white
• 6 tbsp water
• 150 g sweet cream butter for the buttercream
• 50 g sugar
• 2 packets of vanilla sugar
• 1 cup vanilla pudding (small cup)
• Fat for the mold

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 45 minutes

Yogurt cream cake

For the sponge cake, separate the eggs. Beat egg whites with a mixer until stiff peaks form, add a few drops of lemon juice, and then drizzle in 200g of sugar. Gradually add the egg yolks, whisking constantly. Sift the flour, pudding powder, and baking powder, and gradually fold in. Grease a springform pan and line the edges with baking paper. Pour in the batter and bake for 20 minutes at 170°C. Test with a skewer. Let cool. For the buttercream, beat the sugar and butter (room temperature) with 1 sachet of vanilla sugar and the vanilla pudding until buttercream is formed. You can also omit the pudding. Divide the base into 2 layers. Cover the bottom layer with the buttercream and place a cake ring around it. Soak the gelatin in cold water. Heat the jam with a little water in a small saucepan. Add the gelatin and stir until smooth. Whip the cream with the cream stabilizer until stiff peaks form, then fold in the cold yogurt. Fold in the jam and set aside about 1/4 of the cream. Add the sliced ​​strawberries to the rest and spread it on top of the buttercream. Place the second layer on top and spread the remaining cream on top. Decorate with strawberries and chocolate sprinkles and chill in the refrigerator for 2-3 hours. Then dip a knife in hot water and use it to loosen the cake ring. Regarding the cake ring: I secure the cake ring with a rubber band around the two outer handles. Regarding the buttercream: You can also simply omit the pudding. The cream should only help prevent the base from getting soggy.