Strawberry Yogurette Cake

Ingredients for 12 servings:

• 3 eggs
• 100 g sugar
• 65 g flour
• 1 pack of pudding powder, vanilla
• 2 bars of chocolate (Yogurette)
• 5 sheets of gelatin
• 500 g strawberries
• 750 g sour cream
• 200 g whipped cream
• 1 packet of vanilla sugar
• Chocolate (Mikado sticks and chocolate sprinkles)
• 25 g sugar

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 10 minutes

Summer cake

Line the bottom of a springform pan with baking paper. Beat the eggs and 100g of sugar for about 5 minutes until frothy. Sift the flour and pudding mix together, then fold in. Spread into the pan. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C; gas mark 3) for about 12 minutes. Allow to cool. Slice the chocolate bars. Soak the gelatine in cold water. Wash, hull, and chop the strawberries. Beat the sour cream and 25g of sugar until stiff. Squeeze out the gelatine and dissolve over low heat. Stir in 3 tablespoons of the sour cream mixture, then fold into the remaining mixture. Whip the cream until stiff, gradually adding the vanilla sugar. Fold the cream, then the strawberries and chocolate bar slices into the sour cream mixture. Place the rim of the pan or a cake ring around the cake base. Spread the strawberry and sour cream mixture on top in waves and chill for about 3 hours. Before serving, decorate the cake with Mikado sticks and chocolate sprinkles (place one Mikado stick on each piece).