Strawberry cake with yogurt cream

Ingredients for 1 servings:

• 3 eggs, unseparated
• 125 g sugar, fine
• 1 tbsp peach liqueur or cherry brandy
• 125 g wheat flour type 405 or spelt flour type 630
• 500 g strawberries
• 500 g Greek yogurt, 10% fat
• 100 g sugar, fine
• 200 ml whipped cream
• 1 pack of cream stiffener
• 1 pack of white gelatin powder
• 1 pack of cake glaze, red
• n. B. mint leaves
• e.g. pistachios

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

airy, light strawberry delight

Preheat the oven to 180°C (top/bottom heat). For the sponge cake: Beat the whole eggs with the sugar for at least 10 minutes until creamy. If desired, add a dash of peach liqueur or kirsch. Sift the flour and fold in gently but evenly using a wooden spoon with a hole. Pour the mixture into a prepared 26cm springform pan. I place a piece of baking paper on the bottom of the pan and don’t grease the sides. Reduce the oven temperature to 165°C (325°F) and bake the batter on the second rack from the bottom for 30 to 35 minutes. Let the sponge cake cool and then cut it in half. Place a cake ring or the edge of the baking pan around the base. For the filling: Briefly rinse the strawberries with cold water, then remove the tops. Whip the cream using a sachet of cream stabilizer until stiff peaks form. Let the ground gelatin expand according to the package instructions. Mix the Greek yogurt with the sugar. Warm the gelatin, but do not let it boil. Add 2 tablespoons of the yogurt mixture to the warm gelatine, not the other way around! Then quickly stir this mixture into the yogurt and fold in the cream. Place the bowl in the refrigerator and let the cream set. In the meantime, hull the strawberries and cut them into slices about 5 mm wide. Halve the slightly smaller side pieces and reserve for the cream, setting the pretty middle slices aside. Now fold the strawberry pieces into the cream and spread it on the cake base. Place the lid on top, cut-side up. Place the pretty middle pieces of the strawberries on top decoratively. Prepare the glaze according to the package instructions and spoon a thin layer over the strawberry slices. If you like, you can decorate with mint leaves or pistachios. Let the cake set for at least 4 hours before serving, and then simply enjoy.