Strawberry cake with yogurt and cream cheese custard

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 pinch of salt
• 1 tsp flavoring (lemon)
• 200 g flour
• 1 tsp baking powder
• 2 cl schnapps (fruit brandy or similar)
• 6 sheets of gelatin
• 400 g cream cheese
• 500 g yogurt
• 30 g sugar
• 1 lemon(s)
• 1 packet of vanilla sugar
• 200 ml cream
• 750 g strawberries
• 1 pack of cake glaze, clear
• 30 g almonds, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Beat the eggs with the sugar and salt until frothy. Add the lemon flavoring. Then mix the flour with the baking powder and fold in. Finally, stir in the schnapps. Preheat the oven to 160 degrees (fan). Pour the sponge mixture into a buttered and floured springform pan (26cm) and smooth it out. Bake in the oven for approx. 35-40 minutes. Remove the pan from the oven, remove the rim, turn the sponge out and let it cool. Then cut it in half horizontally. Place the bottom layer on a cake plate and enclose it in a cake ring. Soak the gelatin. For the filling, beat the cream cheese with the yogurt until smooth, stir in the lemon juice, sugar and vanilla sugar. Squeeze out the gelatin, dissolve it and stir it into the cream. Whip the cream until stiff and fold in. Then chill. Wash, hull and slice the strawberries. When the cream begins to set, halve the mixture. Spread 2/3 of one half of the frosting onto the bottom cake layer and arrange half of the strawberries on top. Spread the remaining third of the frosting on top. Then place the second layer on top and spread the remaining half of the frosting on top. Arrange the remaining strawberries on top in a brick pattern. Prepare the frosting according to the instructions and spread it over the strawberries. Chill for about 3 hours. Remove the cake ring and decorate with toasted almonds.