Strawberry Yogurette Cake

Ingredients for 1 servings:

• 4 eggs
• 1 packet of vanilla sugar
• 130 g sugar
• 65 g flour
• 65 g cornstarch
• 1 tsp baking powder
• 400 g sour cream
• 400 g whipped cream
• 30 g sugar
• 1 packet of vanilla sugar
• 7 sheets of gelatin
• 500 g strawberries
• 1 chocolate bar (Yogurette)
• 400 g whipped cream or 500 g
• 1 pack of cream stiffener
• 2 tsp sugar

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 50 minutes

for a 28 cm springform pan, approx. 12 pieces

For the sponge cake, beat the eggs with the sugar and vanilla sugar until thick and creamy. Sift together the flour, starch and baking powder, and then carefully fold into the egg mixture, a little at a time, using a whisk. Pour the mixture into a 28 cm springform pan lined with baking paper and bake in a preheated oven at 175°C (350°F) for about 30 minutes. This may vary depending on your oven. Let the base cool and then cut it in half crosswise. Wash, drain and chop the strawberries. Cut the Yogurette into thin slices. For the filling, whip the cream until stiff and chill briefly. Mix the sour cream with the sugar and vanilla sugar. Dissolve the gelatine according to the package instructions and stir into the sour cream. Fold in the cream, then the strawberries and Yogurette slices. Place a cake ring around the bottom layer, smooth the filling over it, then place the top layer on top and press down lightly. Refrigerate the cake for several hours, ideally overnight. To decorate, whip the cream with the sugar and cream stiffener until stiff. Remove the cake ring and spread the cream all over the cake. Decorate with a cake piping bag as desired. I decorated the cake with strawberries, lemon balm leaves, and Yogurette pieces.