Strawberry cake with ladyfingers

Ingredients for 1 servings:

• 1 packet of baking powder
• 1 ½ packs of ladyfingers
• 4 eggs
• 7 sheets of gelatin
• 400 g strawberries
• 150 g flour
• 300 ml milk
• 4 tbsp rum
• 300 ml whipped cream
• 1 pack of cake glaze, red
• 600 g yogurt (strawberry or vanilla yogurt)
• 120 g sugar
• Pistachios

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Refreshingly light cake

For the sponge cake, separate the eggs and beat the yolks with the sugar. Mix the flour with the baking powder and carefully fold in. Beat the egg whites until stiff and very carefully fold in. Pour the batter into a 26 cm springform pan lined with baking paper and bake in a preheated oven at 170 degrees Celsius for 20-25 minutes (use a skewer to check if it is cooked through). Hull the strawberries. Mix the milk with the rum. For the cream, soak the gelatine in cold water, let it swell for 5 minutes, squeeze it out, and dissolve it in warm water. Stir in the yogurt. Whip the cream until stiff and fold in. Spread a quarter of the cream on the cooled sponge cake. Soak the ladyfingers in the milk and rum mixture and cover with the cream. Spread more cream on this layer, then more ladyfingers. Repeat the process and finish with the cream. Smooth the surface and cover with cling film. Either refrigerate the cake for two hours or weigh it down with a dessert plate to create a rim. Then top the cake with the strawberries. If using a dessert plate, only cover the inner circle and sprinkle the outer edge with pistachios. Prepare the glaze according to the package instructions and pour it over the strawberries.