Strawberry cake "Pink Cloud"

Ingredients for 1 servings:

• 4 egg whites
• 50 g sugar
• 4 egg yolks
• 4 tbsp water
• 100 g sugar
• 100 g cornstarch
• 2 tsp, leveled baking powder
• 500 g strawberries
• 200 g sugar
• 100 g yogurt
• 1 lemon(s), juice, possibly double the amount, depending on taste
• 8 sheets of gelatin
• 400 ml whipped cream
• 200 g strawberries
• 100 g powdered sugar
• 4 sheets of gelatin
• daisy
• strawberries
• Mint leaves

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 35 minutes

For the base, grease the cake tin or line it with parchment paper. Beat the egg whites with the sugar until stiff peaks form. Beat the egg yolks with the water and sugar until frothy. Mix the cornstarch and baking powder and add to the egg custard. Mix. Then carefully fold in the beaten egg whites. Pour the batter into the cake tin and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 15-20 minutes, then let it cool. For the cream, whip the cream until stiff peaks form and chill. Soak the gelatine in cold water. Finely purée the strawberries, lemon juice, and sugar with a hand blender. Mix in the yogurt and stir until smooth. Squeeze out the gelatine well and dissolve it in 100 ml of the warm strawberry mixture. Pour it back into the strawberry base and fold in the cream. Place a cake ring around the finished cake base. Pour the cream onto the pastry base and smooth it down. Chill for 4 hours. For the strawberry jelly, finely purée the strawberries with the icing sugar. Mix 8 tablespoons of this with the well-squeezed gelatin and dissolve while warm. Pour back into the strawberry mixture and stir until smooth. Spread the strawberry jelly over the cream, smooth it out, and refrigerate for one hour. Carefully loosen the cake from the cake ring with a knife and decorate with daisies, mint, and strawberries.