Strawberry yogurt cake

Ingredients for 1 servings:

• 100 g powdered sugar
• 50 g wheat flour type 405 (type 1050 also possible)
• 50 g cornstarch
• 2 tbsp mineral water
• 3 eggs
• 1 tsp baking powder
• 500 g yogurt, 1% fat
• 100 g low-fat curd cheese
• 90 g sugar or sweetener as desired
• 10 sheets of gelatin
• 2 tbsp lemon juice
• 500 g strawberries
• Cream, as desired and required

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very light, low in fat, low in calories and also delicious

Separate the eggs, beat the egg whites until stiff, and then sprinkle in the icing sugar. Gradually fold in the egg yolks. Fold in the flour mixture (flour, cornstarch, baking powder, and mineral water) as well. Pour the mixture into a springform pan lined with baking paper and bake for about 30 minutes at 180°C. Allow the cake to cool completely and then place it in a cake ring. For the cream: Soak the gelatin leaves. Mix the room-temperature yogurt with the quark and sugar or sweetener. Dissolve the squeezed gelatin in the lemon juice and stir into the mixture. Now place the chopped strawberries on the base (reserve a few for decoration) and cover with the yogurt mixture! The cake can of course be decorated with pretty dollops of cream, but if you have to watch the line, it also looks really nice to slice the remaining strawberries and arrange them around the cake in a wreath!