Strawberry cake with white wine

Ingredients for 1 servings:

• 150 g flour
• 50 g sugar
• 1 pinch of salt
• 100 g butter, cold, in pieces
• 1 egg yolk
• Flour , for the work surface
• 3 sheets of white gelatin
• 80 ml milk
• 50 g sugar
• 1 egg yolk
• 2 tbsp cocoa powder
• 100 g natural yogurt
• 150 g cream
• 5 sheets of white gelatin
• 350 g strawberries
• 125 ml white wine
• 60 g sugar
• 150 g natural yogurt
• Dark chocolate coating
• 125 g cream
• strawberries
• Chocolate decoration (chocolate hearts)

Instructions

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

Super tasty, especially in summer, for 8 pieces

For the dough, sift the flour onto a work surface, add the remaining ingredients, and quickly knead everything together with cool hands. Shape the dough into a ball, wrap in cling film, and chill for about 60 minutes. Roll out the dough thinly on a lightly floured surface. Cut out a 24cm circle, place it on a baking tray lined with baking paper, and prick it several times with a fork. Bake in a preheated oven at 190°C for about 12 minutes until golden brown. Allow to cool on a wire rack. For the chocolate yogurt cream, soften the gelatine in cold water, then heat the milk with the sugar, egg yolks, and cocoa powder, stirring constantly, until just before boiling. The cream should thicken and sit on a wooden spoon. Squeeze out the gelatine, dissolve it in the chocolate cream, and allow to cool slightly. Stir in the yogurt. Whip the cream until stiff peaks form and fold in. Cover the shortcrust pastry base with a springform pan, spread the chocolate cream on the base, smooth it out, and let it set in the refrigerator. For the strawberry cream, soften the gelatin. Carefully rinse, hull, and quarter the strawberries. Boil the wine and sugar, add the strawberry quarters, bring to a boil briefly, then puree and pass through a fine sieve. Squeeze out the gelatin, dissolve it in the still-warm strawberry puree, and let it cool. Then mix it with the yogurt, spread it over the chocolate-yogurt cream, and smooth it out. Let it set in the refrigerator. Decorate the cake with cream, strawberries, and chocolate coating.