Strawberry cake with delicate yogurt cream

Ingredients for 1 servings:

• 100 g flour
• 1 egg yolk
• 40 g sugar
• 1 pinch of salt
• 75 g butter, soft
• 25 g ground almonds
• 2 eggs, separated
• 2 tbsp water, lukewarm
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• ½ tsp baking powder
• 200 g white chocolate
• 2 eggs, separated
• 50 g sugar
• 500 g skimmed yogurt (0.1% fat)
• 1 lemon(s), grated peel
• 1 tbsp lemon juice, fresh
• 6 sheets of white gelatin
• 750 g strawberries
• 400 ml cream
• 2 packets of vanilla sugar
• 1 sheet of gelatine, for the cream
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

Particularly noble cake with a filling of white mousse au chocolat

Shortcrust pastry: Cream together sugar, butter, and egg yolks until fluffy, add salt, sift in flour, and knead with the almonds to form a firm ball. Flatten the ball slightly in the bowl, cover, and chill for half an hour. Roll out the dough to the size of a springform pan and place it on the greased springform pan base. Trim excess edges if necessary, prick several times, and pre-bake at 200°C for 8-10 minutes. For the sponge cake: Separate the eggs, beat the egg yolks with the sugar, vanilla sugar, and lukewarm water for about 20-30 minutes until very creamy. Mix the flour and baking powder and mix into the egg yolk mixture, mixing well. Beat the egg whites until stiff peaks form and carefully fold in. Now spread the sponge mixture evenly over the shortcrust pastry and bake for another 12-15 minutes at 180°C. After baking, let the base cool and cut it lengthwise once to create two cake layers. For the mousse: Crumble the chocolate and melt in a double boiler. Separate the eggs. Beat the egg yolks with the sugar until frothy. Then vigorously beat in the melted chocolate, yogurt, lemon zest, and lemon juice. Dissolve the gelatine according to the instructions and stir in. Finally, beat the egg whites until stiff and fold into the mixture. For the garnish: Hull and halve the strawberries. Beat the cream with the vanilla sugar until stiff, prepare the gelatine mixture, and stir into the cream. This makes the cream easy to spread. Finishing the cake: Place the sponge cake with the shortcrust pastry back into the springform pan, spread 5 tablespoons of the mousse over it, distribute 2/3 of the strawberries on top, and spread the remaining mousse over it. Place the second sponge cake on top. Garnish: Remove the sides of the springform pan. Fill 1/4 of the cream into a piping bag and spread the remaining cream over the cake and the sides of the cake. Finally, decorate the cake with the piping bag and top with the remaining strawberries. This cake requires a lot of effort and time, but it’s truly worth it. Tip: This cake also tastes delicious with other fruits (e.g., raspberries, apricots, tangerines, pineapple, nectarines, blackberries, etc.).