Strawberry foam cake

Ingredients for 12 servings:

• 100 g butter
• 100 g sugar
• 100 g flour
• 1 pinch of baking powder
• 100 g almond(s), ground
• 3 cups of yogurt (full-fat yogurt, 150 g each)
• 200 g sugar
• 1 ½ lemon(s), the juice
• 2 packs of gelatin, white ground
• 2 cups whipped cream (250 ml)
• 500 g strawberries
• 120 g sugar
• ½ lemon(s), the juice
• 1 pack of red ground gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the shortcrust pastry, knead the ingredients with a mixer until you have a crumbly dough. Place it on the bottom of a springform pan lined with baking paper and press it down lightly with lightly floured hands. Bake the dough for about 20 minutes at 200 degrees Celsius. Let it cool completely, then place it on a cake plate and place a cake ring around it. Wash and drain the strawberries and halve them. Soak the red and white gelatin separately. For the yogurt filling, whip the cream until stiff peaks form and chill. Mix the yogurt, sugar and lemon juice well with a mixer. Mix the yogurt mixture and cream and stir in the dissolved white gelatin. Spread this mixture on the almond base. For the icing (strawberry foam), puree the strawberries and mix with the sugar and lemon juice. Stir in the dissolved red gelatin, pour it over the yogurt mixture and fold in 6 circles with a tablespoon to create 6 small white islands on the surface. Refrigerate the cake for about 3 hours.