Strawberry Yogurt Cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 pack of sauce powder, vanilla, for cold mixing
• 2 chocolate bars (Joghurette)
• 5 sheets of gelatin
• 500 g strawberries, fresh
• 750 g sour cream
• 200 ml sweet cream
• 1 packet of vanilla sugar
• 25 g sugar
• 65 g flour
• 1 pack of cream stiffener

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Line a springform pan with baking paper. Preheat the oven to 200°C. Beat the eggs and sugar for 5 minutes until frothy. Sift together the flour and vanilla sauce powder, and fold into the foam mixture. Pour the batter into the pan and bake on the middle shelf for 12 minutes. Slice the chocolate bars. Soak the gelatin in cold water. Wash, hull, and chop the strawberries. Beat the sour cream with the sugar. Squeeze out the gelatin and dissolve it in a saucepan over low heat. Stir in 3 tablespoons of the sour cream mixture, then fold the gelatin into the remaining sour cream mixture. Whip the cream with a sachet of cream stiffener until stiff and add to the sour cream mixture. Now fold in the strawberries and chocolate bar pieces. Remove the baked cake base from the pan, let it cool, and place a cake ring around it. Spread the cream over the cake base and smooth it down. Chill for 3 hours. Then decorate the cake as desired.