Strawberry yogurt cake

Ingredients for 1 servings:

• 8 eggs
• 200 g sugar
• 200 g flour
• 50 g pudding powder
• 1 bowl of strawberries
• 1,500 g natural yogurt
• 250 g sugar
• 18 sheets of gelatin
• 500 g cream, whipped until stiff
• e.g. chocolate sprinkles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the sponge cake, put the 8 eggs and 200g of sugar in a bowl and whisk until the mixture has almost tripled in size. Then mix the flour with the custard powder and fold it through a sieve into the egg and sugar mixture (best done carefully with a whisk). Pour the batter into a springform pan. Bake in a hot oven at 200°C (top/bottom heat) for 30 minutes. Once cooled, halve the strawberries. For the yogurt mixture as the filling, wash the strawberries and dice all but 6 large ones into relatively small cubes. Mix the yogurt with the 250g of sugar. Soak the gelatine in cold water for about 5 minutes. Take 5 tablespoons of the yogurt and sugar mixture and heat gently in a saucepan, then dissolve the soft gelatine leaves in it. Return the mixture from the saucepan to the remaining mixture and mix well. Now fold in the diced strawberries and about 350g of whipped cream. To layer the cake, place one sponge cake half in a deep ring or back into the springform pan. Top with half of the yogurt-strawberry mixture and repeat. Once the cake has completely cooled and set, use the remaining cream, strawberries, and chocolate sprinkles to decorate as desired.