Chocolate sponge cake with a strawberry-yoghurt filling

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, lukewarm
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 20 g cocoa
• 400 g strawberries
• 400 g cream yogurt
• 70 g powdered sugar
• 6 sheets of white gelatin
• 1 cup whipped cream, 200 g
• 1 packet of vanilla sugar
• 1 tbsp powdered sugar, more if necessary

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 30 minutes

Makes approx. 12 pieces.

Preheat the oven to 200°C. Beat the eggs with the water until frothy. Gradually add the sugar and vanilla sugar, stirring constantly. Mix the flour and cocoa, sift over the cake, and fold in. Spread onto a baking sheet lined with baking paper and bake for approximately 12-15 minutes. Immediately turn out onto a sugar-dusted tea towel. Brush the baking paper with a little cold water and carefully peel it off the sponge. Using the tea towel, carefully roll up the sponge and let it cool. Wash, hull, and dice the strawberries. Purée half of them and mix the purée with the yogurt and powdered sugar. Soak and dissolve the gelatine according to the package instructions. First, stir in 2 tablespoons of the strawberry mixture, then add this mixture to the remaining strawberry mixture and mix. Chill until it begins to set. Whip the cream with the vanilla sugar until stiff, fold into the strawberry mixture, and add the diced strawberries. Unroll the sponge cake. Spread the cream evenly over it, leaving a 2 cm border. Carefully roll up the sponge cake with the tea towel. Refrigerate for at least 2 hours. Dust with 1-2 tablespoons of powdered sugar and garnish with strawberries, if desired.