Strawberry cake with chocolate base

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water
• 300 g sugar
• 220 g flour
• 1 pack of pudding powder (chocolate flavor)
• ½ tsp baking powder
• 12 sheets of gelatin
• 400 g strawberries
• 500 g yogurt (strawberry yogurt)
• 1 tsp lemon zest, grated
• 400 g cream
• strawberries
• chocolate rolls

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 25 minutes

It’s quick and delicious

Preheat the oven to 180°C (160°C fan-assisted). Beat the eggs and 6 tablespoons of hot water for 6-8 minutes until frothy. Gradually add 200g of sugar. Mix the flour, pudding powder, and baking powder and fold in. Line the bottom of a 28cm springform pan with baking paper, pour in the batter and smooth it down. Bake for approx. 35-40 minutes. Soak the gelatine and hull and puree the berries. Mix the yogurt, 100g sugar, and the lemon zest with the puree. Drain the gelatine and dissolve over low heat. Mix with 3-4 tablespoons of yogurt cream, then stir this mixture into the remaining cream. Chill for approx. 15 minutes. Whip the cream until stiff peaks form and fold into the setting cream. Once the sponge cake has cooled, divide it horizontally once or twice. Place a cake ring around the bottom layer. Spread a thin layer of cream over the base and continue until all the cream is used up. Refrigerate for about 4 hours. Then decorate with strawberries and chocolate curls.