Small Yogurette cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 90 g sugar
• 70 g flour
• 70 g cornstarch
• 1 tsp baking powder
• 1 tbsp cocoa powder
• Fat and flour for the mold
• 300 g strawberries
• 35 g milk chocolate
• 300 g whipped cream
• 2 tsp Sahnefest (San Apart) or 1 packet of cream stiffener
• 1 pinch of vanilla powder or 1 packet of vanilla sugar
• 1 tbsp sugar
• 1 tbsp cherry brandy
• 1 cup whipped cream
• 1 tsp Sahnefest (San Apart) or 1 packet of cream stiffener
• 32 chocolate bars (Yogurette)
• some strawberries
• Chocolate shavings
• n. B. Strawberry jam for spreading
• n. B. Cherry brandy for soaking, optional

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 5 minutes

Grease an 18 cm springform pan and dust with a little flour. The flour will help the batter release from the edges after baking. Preheat oven to approximately 180 degrees Celsius (350 degrees Fahrenheit) using conventional oven or 160 degrees Celsius (conventional oven). Beat the eggs and hot water in a mixing bowl on high speed for 1 minute until frothy. Mix the sugar and ground vanilla, stir in for 1 minute, and then beat the mixture for another 2 minutes. Mix the flour, cornstarch, baking powder, and cocoa powder together, sift it onto the egg and sugar mixture, and carefully fold it in. Pour the batter into the springform pan, smooth it out, and place it on the oven rack in the lower third of the pan. Bake for approximately 35 minutes. Remove the base from the oven and let it cool. For the cake filling, wash, hull, and dice the strawberries. Chop the chocolate into small pieces. Whip the cream using San Apart or cream stabilizer, along with the sugar and ground vanilla, until stiff peaks form. Briefly stir in the cherry brandy. Fold the strawberries and chocolate chips into the cream. Cut the sponge cake in half and spread a little strawberry jam on it or soak it in cherry brandy so the base isn’t too dry. Tip: To ensure the cake is nice and straight, we recommend using the base as the lid and the top piece as the base. If it isn’t 100% straight, you can even it out with the first layer of cream. Spread half of the strawberry-chocolate cream on top and place the second layer on top. Spread with strawberry jam again or soak it in cherry brandy, and then spread the remaining cream on top before placing the lid on top. Refrigerate the cake overnight, partly to cool and partly to set. To decorate, whip the cream until stiff using San Apart or cream stiffener. Spread it evenly (thinly) over the cake and arrange the Yogurette bars around the cake. You can then decorate the rest of the cake with strawberries and chocolate shavings. Then chill again.