Strawberry cream cake

Ingredients for 1 servings:

• 3 eggs, weight class M
• 90 g sugar
• 1 pack vanilla sugar, bourbon
• 120 g flour, type 405
• 1 tbsp, leveled baking powder
• 6 sheets of red gelatin
• 200 g yogurt, strawberry flavor
• 600 g cream
• 500 g strawberries, fresh
• 2 packs of vanilla sugar, Bourbon
• 100 g cream
• 12 small strawberries
• some hazelnuts, roasted

Instructions

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

with yogurt and fresh strawberries

Cake base: Beat eggs, sugar, and vanilla until fluffy. Sift flour with baking powder and fold into the eggs using a wooden spoon without stirring. Pour the sponge mixture into a springform pan lined with greaseproof paper. Bake at 170°C for about 30 minutes. Prepare the pan: Place a cake ring tightly around the cooled sponge. Line the inside with foil. If necessary, glue it down with a little butter. Halved strawberries can be placed against the wall with the cut side against the ring. Cream: Soak the gelatine in cold water for 10 minutes. Wash the strawberries, remove the stems and leaves. Puree or chop very finely. Squeeze out the gelatine well and dissolve it with a little strawberry juice while the temperature is not too warm. Stir the gelatine and yogurt into the strawberries. Whip the cream until very cold. Add the vanilla sugar. Mix the cream and strawberries together and pour into the prepared pan. Ensure that the halved strawberries remain in the cake ring with the cut side facing outwards. Refrigerate the strawberry cake for at least 4 hours. Remove the cake ring and foil. Decoration: Whip fresh cream. Pipe a rosette onto each cake slice using a star-shaped nozzle, press on the mini strawberries, and sprinkle the cake with lightly toasted and chopped hazelnuts.