Panna Cotta Cake

Ingredients for 1 servings:

• 3 eggs
• 300 g sugar
• ½ lemon(s), the grated peel and the juice
• 200 g flour
• 1 tsp baking powder
• 40 g almond(s), ground
• 6 sheets of white gelatin
• 3 sheets of red gelatin
• 300 ml milk
• 600 g whipped cream
• 2 packets of vanilla sugar
• 300 g yogurt
• 750 g strawberries
• 100 g almond(s) (almond flakes), roasted
• 6 tbsp water, hot

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

a dream of strawberries and light and airy sponge cake

For the pastry, preheat the oven to 175°C (gas mark 2). Separate the egg yolks from the egg whites. Beat the egg yolks with 6 tablespoons of hot water, 200g of the sugar, and the grated lemon zest until thick and foamy. Beat the egg whites with a hand mixer until stiff peaks form. Then mix the flour, baking powder, and ground almonds together and fold them into the egg yolk mixture along with the beaten egg whites and lemon juice. Line a 24cm springform pan with baking paper and fill it with the pastry. Place the cake in the preheated oven and bake for about 25 minutes. Allow the baked pastry to cool and then cut it in half horizontally. Soften the gelatin for the filling. Simmer the milk with 100g of cream, vanilla sugar, and the remaining sugar in a saucepan for five minutes. Remove the mixture from the heat and dissolve the squeezed-out gelatin sheets in it. Allow the cream to cool to set. Whip 300g of cream until stiff peaks form and fold into the cooled cream along with the yogurt. Place a cake ring around one half of the base and mix the washed, hulled, and quartered strawberries (500g) with the cream. Spread the mixture onto the cake base, place the second layer on top, and chill for about 3 hours. Finally, remove the cake ring and whip 200g of cream until stiff peaks form (vanilla sugar can be added to the cream if desired). Spread the cream over the cake. Decorate the finished cake with toasted almond flakes and the remaining sliced ​​strawberries.