Strawberry Soft Stick Cake

biscuit

1. Beat the eggs and egg yolks until frothy, then pour sugar with vanilla sugar (mix beforehand) into the mixture, beating again and then beating again (approx. 2 min.). Mix the flour with the pudding powder and baking powder and add to the egg mixture, stir briefly on the lowest setting. Place the dough on a baking sheet lined with baking paper, spread it on and bake the whole thing in a preheated oven, top / bottom heat at 200 ° C, for 10-12 minutes.
2. Take the sponge cake out of the oven and immediately turn it out on baking paper sprinkled with sugar. Let the plate cool down and then remove the baking paper

floor

1. Crumble the ladyfingers into small pieces. For example in a freezer bag with a rolling pin. Melt the butter and add to the crumbs in a bowl, mix well. Place a springform rim on a cake plate and distribute the mixture in it and press down well. Then this goes into the refrigerator.

filling

1. Mix thick milk with lemon yoghurt, sugar and Citro Back. Process the gelatin with the thick milk mass according to the instructions on the packet, then place in the refrigerator.
2. Whip the cream until stiff, when the thick milk begins to gel, fold in the cream. Roughly chop the refreshment sticks and add to the thick milk mass with the liquid. Clean, wash, stalk the strawberries and cut into cubes

“Zusammenbauen”

1. Now coat the sponge cake with approx. 2/3 of the mixture. Cut the bottom into 6 cm wide strips on the long side (for me it was 5 strips). Distribute the strawberries evenly on the strips and press lightly into the mass.
2. Remove the bottom from the refrigerator. Remove the springform rim or replace it with a cake ring. Roll up the first strip of biscuit into a snail and place it in the middle of the cake base, place the other strips tightly around it (unfortunately it falls apart a bit in the photo, so not like that;)) Place the cake ring tightly around the wraps (now on each one Case), some of the bottom may remain, just remove it.
3. Now put the rest of the mixture on top of the wrapping cake, spread it on and put it in the fridge for at least 2 hours.

Decoration

1. Beat the cream with the cream stiffener until stiff. Clean and wash the edberries and cut in half. Carefully remove the cake ring from the wrapping cake, brush the cake all around and on top with cream. Decorate the whole thing with strawberry halves, refreshment sticks, chocolate shavings and edible paper flowers. Of course everyone as he likes it best;)
2. Now the cake is ready and you have the “WOW” effect when you cut it;