Strawberry Yogurette Cake

Ingredients for 1 servings:

• 3 eggs (size M)
• 100 g sugar
• 25 g sugar
• 65 g flour
• 1 pack of pudding powder (vanilla flavor) for cooking
• 2 packs of chocolate (Yogurette Strawberry)
• 4 sheets of white gelatin
• Water, cold for soaking
• 500 g strawberries
• 750 g crème fraîche
• 200 g whipped cream
• 1 packet of vanilla sugar
• possibly pistachios
• possibly chocolate rolls
• possibly strawberries

Instructions

Working time approx. 1 hour 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 12 minutes; Total time approx. 5 hours 37 minutes

Line the bottom of a 26 cm springform pan with baking paper. Beat the eggs and 100 g of sugar until frothy. Sift the flour and custard powder together, then fold in. Spread the mixture into the prepared pan. Bake in a preheated oven (200°C/conventional heat, 175°C/fan oven) for about 12 minutes. Remove from the oven and let cool. Slice the chocolate bars. Soak the gelatine in cold water. Wash, hull, and chop the strawberries. Whip the crème fraîche and 25 g of sugar until stiff. Squeeze out the gelatine and dissolve it over medium heat. Stir in 3 tablespoons of the crème fraîche, then fold it into the remaining mixture. Whip the cream until stiff, gradually adding the vanilla sugar. First fold the cream, then the strawberries and chocolate bar slices into the mixture. Place the rim of the pan or a cake ring around the cake base. Spread the cream on top in waves and refrigerate for about 3 hours. Before serving, garnish the cake with pistachios, chocolate curls, and strawberries, if desired.