Strawberry cake with crème fraîche and yogurt

Ingredients for 1 servings:

• 4 m.-sized eggs
• 160 g sugar
• 1 packet of vanilla sugar
• 120 g flour
• 4 tbsp, heaped yogurt, Greek
• 2 tbsp, heaped crème fraîche
• lemon juice
• 50 g powdered sugar
• 25 m.-sized strawberries
• 6 mint leaves
• powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 55 minutes

Beat the eggs, sugar, and vanilla sugar with a mixer for 10 minutes until smooth, ensuring there are no lumps and that there is plenty of air in the batter. Carefully fold in the flour with a whisk. Pour the batter into a well-greased 20 cm x 20 cm baking dish. Bake in a preheated oven at 180 °C (convection oven) for 30-40 minutes. Test the doneness with a wooden skewer. Remove the batter and let it cool. Whisk the yogurt with the icing sugar, crème fraîche, and a little lemon juice until smooth. Spread on the cake base. Wash the strawberries and cut straight across the tops. Place them on the cream with the tips facing up. This makes 5 x 5 rows. Finely chop the mint and sprinkle over the top. Place the cake in the refrigerator for a few hours so that the cream sets. Garnish with icing sugar and serve.