Strawberry yogurt cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 100 g flour
• 100 g almonds, ground
• 1 tsp baking powder
• 500 g whole milk yogurt, natural
• 150 g sugar
• 1 ½ lemon(s), juice
• 9 sheets of gelatin
• 500 g cream
• 500 g strawberries
• 100 g sugar
• ½ lemon(s), the juice
• 6 sheets of gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 25 minutes; Total time approx. 11 hours 10 minutes

with almond crispy base, without egg

For the almond crunch base, knead the butter, sugar, flour, ground almonds, and baking powder into a smooth dough using a mixer (dough hook). Line the base of a 26cm springform pan with baking paper and spread the dough on it. Prick several times with a fork. Then bake in a preheated oven at 180°C for 25 minutes. Allow to cool thoroughly. For the yogurt cream, mix the juice of 1 1/2 lemons with the yogurt and sugar. Dissolve the gelatin according to the package instructions. Then gradually stir in 4 tablespoons of the yogurt cream. This allows the gelatin to cool slightly and prevents lumps from forming in the cake later. Now stir this mixture into the remaining yogurt cream. Then whip the cream until stiff peaks form and fold it into the yogurt mixture. Remove the cooled cake base from the springform pan and place it on a cake plate. Place a cake ring around the cake, pour the yogurt cream on top, and refrigerate until the next step is complete. This last step is the strawberry cream. To do this, puree the previously hulled strawberries with the lemon juice and sugar. Dissolve the gelatine leaves according to the package instructions. Gradually stir in 4 tablespoons of strawberry puree, then stir this into the remaining strawberry puree. Now pour the strawberry cream onto the yogurt layer and refrigerate for several hours to allow the gelatine to set (preferably overnight). Since the crispy base is very firm to begin with, let it soften a little overnight thanks to the yogurt cream.