John Myers
Ingredients for 1 servings:
- 3 eggs
- 100 g sugar
- 1 pinch of organic lemon zest
- 50 g flour
- 50 g cornstarch
- 1 tbsp strawberry jam
- 500 g strawberries
- 500 g fruit yogurt (strawberry yogurt)
- 1 tbsp sugar
- 250 ml fruit juice, red
- 2 tbsp strawberry jam
- 200 ml cream
- 12 sheets of red gelatin or 2 packs of red powdered gelatin
- 250 ml juice, red
- 3 sheets of red gelatin or 1/2 pack of red powdered gelatin
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes
Summer cake, from a springform pan
For the sponge cake: Separate the eggs. First, beat the egg whites until stiff, then in another mixing bowl, beat the egg yolks with the sugar and lemon zest until stiff. Fold the beaten egg whites into the egg yolk mixture. Mix the flour and cornstarch and carefully fold in with a whisk. Pour the mixture into a springform pan lined with baking paper. Bake the cake in a preheated oven at 180°C (350°F) for about 20 minutes. Let the finished cake cool and then remove from the pan. Spread the cooled cake on a cake plate with strawberry jam and arrange the strawberries on top. For the cream: Mix together the yogurt, sugar, juice and strawberry jam. Fold in the whipped cream. Prepare the gelatin according to the package instructions and fold it into the yogurt mixture a spoonful at a time. As soon as the mixture begins to set, pour the cream over the prepared cake base and the fruit. Chill the cake in the refrigerator for 3-4 hours. For the glaze: Soak the gelatin in water, squeeze out excess liquid, and then dissolve it in hot juice. Let the glaze cool slightly, then pour it over the cooled cake as a topping. Let the cake set again. The cake also tastes great with peaches. In this case, use yellow juice, peach yogurt, and light gelatin.
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