Strawberry cream cake with strawberry yogurt

Ingredients for 1 servings:

• 100 g flour
• 1 tsp, leveled baking powder
• 1 tbsp, levelled cocoa powder
• 100 g sugar
• 2 eggs, size M
• 100 g butter
• 150 g strawberries, frozen or fresh
• 30 g sugar
• 6 sheets of white gelatin
• 300 ml cream
• 250 g fruit yogurt (strawberry yogurt)
• 300 ml cream
• 3 packs of cream stiffener
• 200 g strawberries, fresh
• 1 pack of cake glaze, red
• 2 tbsp sugar
• 250 ml water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 20 minutes

from a heart shape, approx. 10 pieces

Preheat the oven to 180°C (top/bottom heat). Grease and flour a heart-shaped baking dish. For the base, sift the flour with the baking powder into a mixing bowl. Add the remaining ingredients and mix everything for 2 minutes until a smooth batter forms. Pour the batter into the dish, smooth it out, and bake for about 20 minutes. Let the finished heart stand for a while, then remove it from the dish and let it cool overnight. Cut the heart in half horizontally. Set the top layer aside for now. Place a heart-shaped cake border around the first layer. For the cream, soak the gelatine in a little cold water. Puree the strawberries and mix with the sugar. Whip the cream until stiff. First, dissolve the soaked gelatine, add some of the strawberry puree, and immediately stir this back into the strawberry puree. Fold in the whipped cream and yogurt. Pour the cream into the base. Place the second layer on top and refrigerate the cake overnight. To decorate the cake, slice the strawberries. Place the slices on the cake. Prepare the glaze with water and sugar according to the instructions and pour it over the berries. Return the cake to the refrigerator to chill. Remove the cake ring. Whip the cream with cream stiffener until stiff. Spread this on the outside of the cake and decorate the top edge with whipped cream.