Mother's Day Heart

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 100 g sugar
• 190 g flour
• 2 tbsp jam (strawberry jam)
• 300 g strawberries
• 500 g natural yogurt or strawberry yogurt
• Sugar or sweetener as desired
• Butter-vanilla flavoring, 6 sheets of gelatin
• 500 ml cream or Cremefine for whipping
• 3 tsp jam (strawberry jam)
• 200 g strawberries, approx.

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Line the bottom of the heart-shaped baking pan – the contents of which should be equivalent to a 26 cm springform pan – with baking paper. Preheat the oven to 200°C (top/bottom heat). Beat the eggs and water until frothy, gradually adding the sugar. Continue beating until the mixture becomes thick and creamy. Add the flour and gently fold in. Pour into the prepared pan and bake in the preheated oven for about 15-20 minutes. Then let it cool on a wire rack. Meanwhile, for the cream, soak the gelatin. Hull the strawberries, remove the green stems, and halve them. Dissolve the gelatin, stir in the yogurt, and pour everything into a mixing bowl. Sweeten to taste and flavor with vanilla sugar. Refrigerate until the mixture begins to set. Remove the sponge cake from the pan and let it cool further. Whip the cream until stiff peaks form and fill a piping bag with about 2-3 tablespoons. Fold the rest into the setting yogurt mixture. Return to the refrigerator. Now cut the sponge cake layer crosswise. Spread the jam on the bottom layer and top with strawberry halves. Spread about half of the yogurt cream on top. Place the lid on top. Spread the remaining cream all around. Marble with strawberry jam and decorate with strawberries and cream.