Greek strawberry cream cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 80 g wheat flour
• 1 tsp, leveled baking powder
• 25 g cornstarch
• 450 g natural Greek-style yogurt
• 400 ml cream
• 3 tbsp sugar
• 600 g strawberries, medium-sized
• 8 sheets of gelatin
• 400 g strawberries
• 200 ml cream

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

Light and creamy

For the sponge cake, grease the bottom of a 26 cm springform pan and line it with baking paper. Beat the eggs in a bowl with a mixer on high speed until frothy. Sprinkle the sugar and vanilla sugar into the beaten egg mixture and beat again for about 2 minutes. Mix the flour with the baking powder and cornstarch and add to the mixture, then beat again on the lowest speed until the batter is smooth. Pour the batter into the springform pan and bake for about 25-30 minutes at 200°C (convection oven). Once the batter is baked, turn the cake out onto a wire rack lined with baking paper and let it cool. Once the cake has cooled, it can be cut horizontally into two layers using a bread knife. For the cream, wash the strawberries and remove the stems. Purée about 200 g of strawberries with a blender and then pass them through a fine sieve, reserving the juice. Whip the cream until stiff peaks and mix with the Greek yogurt. Add the sugar; if desired, you can add a little more lemon flavoring. Add the strained strawberry juice to the yogurt cream to create a lovely pink color. Dice the remaining strawberries and fold them into the mixture. Soak the gelatin in enough cold water to prevent it from sticking together, then melt it in a saucepan. Then mix 2 tablespoons of the cream with the gelatin while it cools, otherwise lumps will form. Gradually stir the gelatin into the mixture. To prevent the sponge cakes from becoming too dry, you can spread them with a little strawberry puree. Place the bottom layer in a deep springform pan and pour the cream over it, then carefully place the top layer on top. Let the cake rest in the refrigerator either overnight or for at least 4 hours. Set aside 10 beautiful strawberries for decoration. Purée the rest of the strawberries and strain them. Retain the juice. Whip 200 ml of cream until stiff peaks form and color about two-thirds of the cream with the strawberry juice. Carefully remove the cake from the pan, cutting along the edges with a knife first. Spread the colored cream over the top. Fill a piping bag with the uncolored cream and pipe dots of cream on top. Then arrange the reserved strawberries in a fan shape to form a flower, then arrange the remaining strawberries around the edge of the cake.