Strawberry-Lime Cake

Ingredients for 1 servings:

• 4 eggs, separated, salt
• 4 tbsp water
• 150 g sugar
• 50 g flour
• 100 g ground almonds
• 1 tsp baking powder
• 600 g yogurt (1.5%)
• 150 ml lime juice (juice of about 3 limes)
• 100 g sugar
• 8 sheets of gelatin
• 400 g strawberries
• 400 g whipped cream
• 300 g strawberries
• 25 g powdered sugar
• 2 sheets of gelatin
• 200 g whipped cream
• 1 pack of cream stiffener
• strawberries
• Lime(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with yogurt cream and almond sponge cake

Sponge cake: Preheat the oven to 180°C and line a springform pan with baking paper. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form and set aside. Beat the egg yolks with water and sugar until very foamy. Mix the flour with the baking powder, sift, and fold in. Finally, fold in the beaten egg whites and pour the batter into the springform pan. Bake the sponge cake for about 30 minutes at 180°C (test with a skewer). Let it cool and then halve it lengthwise. Lime cream: First, hull and finely dice the strawberries. Squeeze about 3 limes to make 150 ml of lime juice. Stir the lime juice and sugar into the yogurt. Soak the gelatin according to the package instructions, then dissolve it over low heat. Stir 3 tablespoons of the yogurt mixture into the gelatin, then stir the gelatin into the remaining yogurt. If necessary, refrigerate the cream briefly until it begins to set. Now whip the cream until stiff and fold into the cream. Mix in the chopped strawberries. Enclose one sponge cake half with the cake ring, spread half of the lime cream on it, then layer the second layer and the remaining cream one after the other. The cake should now be refrigerated for a short time, while you prepare the strawberry puree. Strawberry puree: Hull and puree the strawberries, and sweeten lightly with powdered sugar, depending on how sweet you like them. Soak and dissolve 2-3 sheets of gelatine (2 sheets give you a jam-like consistency; if you prefer it firmer, use 3 sheets) according to the package instructions, add a little strawberry puree, and then mix the gelatine into the puree. Spread the strawberry puree over the cake and refrigerate for a few hours. Garnish: For the garnish, remove the ring. Whip the whipped cream with the cream stiffener and spread it on the edge of the cake using a spatula or palette knife. If desired, pipe a few tufts onto the surface and decorate with strawberries and limes.