Strawberry Yogurette Cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 65 g flour
• 1 packet of pudding powder (vanilla flavor)
• 2 bars of chocolate (Yogurette)
• 2 sheets of gelatin
• Water for soaking
• 500 g strawberries
• 750 g sour cream
• 200 g cream
• 1 packet of vanilla sugar
• chocolate sprinkles, whole milk

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 12 minutes; Total time approx. 4 hours 42 minutes

Summer cake

Line a springform pan with baking paper. Beat the eggs with 100g of sugar until frothy, then combine the flour and custard powder, sift them into the pan, and fold them in. Bake in a preheated oven at 180°C (fan oven) for about 12 minutes, then let them cool. Cut the chocolate bars into thin slices and soak the gelatine in cold water. Wash, hull, and cut the strawberries into small pieces. Beat the sour cream and 25g of sugar until stiff. Squeeze out the gelatine and dissolve it over low heat. Then stir in the sour cream mixture. Beat the cream with the vanilla sugar until stiff. Then fold the cream, then the strawberries, and finally the chocolate into the sour cream mixture. Then pour everything onto the cooled base and chill for about 3 hours. Decorate the cake with the chocolate sprinkles before serving.