Strawberry yogurt cake

Ingredients for 12 servings:

• 3 eggs
• 120 g powdered sugar
• 150 g flour
• 1 packet of vanilla sugar
• 500 ml yogurt
• 150 g powdered sugar
• 1 lemon(s)
• 5 sheets of gelatin
• 250 ml cream
• 500 g strawberries
• 100 g chocolate coating
• 50 g pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until frothy. Beat the egg whites until stiff, then carefully fold them into the egg and sugar mixture, alternating with the flour. Pour into a 26 cm springform pan and bake at 180 degrees Celsius. Turn the cake base out of the pan and let it cool. Meanwhile, mix the yogurt and sugar and whip the cream until stiff. Soak the gelatine in cold water for 10 minutes and then squeeze it out. Heat the lemon juice with 5 tablespoons of water, dissolve the gelatine in it and stir into the yogurt. Stir in the grated lemon zest and fold in the stiffly whipped cream. Set aside 12 good-looking strawberries, chop the remaining strawberries and stir them into the yogurt cream. Place the cake base in the ring, add the strawberry yogurt cream and smooth it down. Refrigerate the cake for 4 hours until the cream stiffens. Meanwhile, heat the chocolate coating over a pan of simmering water, dip the strawberries halfway into the chocolate coating, and place them on a baking sheet lined with parchment paper. Refrigerate to allow the coating to harden. Before serving, garnish the cake with the chocolate-covered strawberries and sprinkle with chopped pistachios.