Strawberry cake with yogurt

Ingredients for 1 servings:

• 3 eggs
• 85 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 packet of baking powder
• 50 g cornstarch
• 100 g strawberry jam
• 8 sheets of gelatin
• 150 ml milk
• 75 g sugar
• ¼ tsp vanilla pulp or some vanilla flavoring
• 500 ml whipped cream
• 2 packs of cream stiffener
• 400 g natural yogurt or cream yogurt
• 500 g strawberries
• 50 g sugar
• 2 sheets of gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 5 minutes

fruity-creamy

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Dough: Beat eggs, sugar, and vanilla sugar until fluffy. Sift flour, baking powder, and cornstarch over the mixture and fold in. Pour into a 26cm springform pan with the bottom greased or lined with baking paper and bake for approx. 20 minutes. Allow to cool, then cut horizontally. Spread the jam on the bases, stack them on top of each other, and place a cake ring around them. Yogurt cream: Soften 8 gelatin sheets. Heat the milk, vanilla bean paste or flavoring, and the sugar, then dissolve the squeezed-out gelatin in it. Whip the cream with the cream stiffener until stiff. When the milk-vanilla mixture begins to set, fold in the yogurt and cream. Allow the mixture to set slightly, then transfer it to a piping bag and pipe large dots onto the top sponge layer. Chill the cake for at least 2 hours (or overnight). Strawberry topping: Soak 2 sheets of gelatin. Wash and hull the strawberries. Dice 200g of them, puree the remaining berries with the sugar, heat, and dissolve the squeezed gelatin in it. Stir in the strawberry cubes. Spread the mixture over the cream mixture, refrigerate, and let it set. Remove the cake ring and garnish with strawberries, if desired.