John Myers
Ingredients for 1 servings:
- 6 eggs
- 180 g sugar
- 180 g flour
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 4 tbsp water, lukewarm
- Salt
- 500 g strawberries
- 500 g natural yogurt
- 180 ml syrup (elderflower syrup)
- 10 sheets of gelatin
- 400 g cream
- strawberries
- e.g. cream
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
refreshing cream – ideal for summer
Separate the eggs and whisk the yolks with the sugar, vanilla sugar, and water until frothy. Beat the egg whites with a pinch of salt until stiff peaks form. Mix the flour with the baking powder and fold into the foam mixture alternately with the beaten egg whites. Pour the batter into a 28 cm springform pan and bake at 180°C for 25-30 minutes. Let the sponge cake cool and then cut it in half. Wash the strawberries and set some aside for garnish. Cut the remaining strawberries into small pieces. Soak the gelatin in cold water. Mix the yogurt with the elderflower syrup. Heat 3 tablespoons of this, dissolve the softened gelatin in it, and stir this back into the yogurt. Fold the whipped cream into the yogurt and fold in the strawberry pieces. Place a cake ring around a sponge cake. Spread half of the strawberry yogurt cream on the base, cover with a layer of cake, and spread the remaining cream on top. Top with the final layer and refrigerate the cake overnight. The next day, garnish with the remaining strawberries and some whipped cream.
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