Strawberry yogurt cake

Ingredients for 1 servings:

• 2 eggs, separated
• 1 tbsp water, cold
• 70 g sugar
• 1 tbsp vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 500 g yogurt (lemon yogurt)
• 250 ml cream substitute (Rama Cremefine for whipping)
• 500 g strawberries, halved
• 75 g jam (strawberry jam)
• 1 point cake glaze, strawberry
• 10 sheets of gelatin
• 1 tsp sweetener, liquid

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

WW suitable

Preheat oven to 175°C (top and bottom heat). For the sponge cake, beat 2 egg whites and 1 tablespoon of cold water until stiff, then add the sugar and vanilla sugar. Stir in 2 egg yolks one at a time. Mix the flour and baking powder and fold in. Bake for approximately 20-25 minutes. Let cool. Soften the gelatine according to the package instructions and dissolve over low heat. Stir in a little yogurt. Beat the gelatine into the remaining yogurt. Chill the cream. Beat Rama Cremefine and liquid sweetener until stiff, then fold into the cream as soon as it begins to set. Enclose the base in a cake ring, spread a thin layer of jam, spread the cream on top, and chill until the cream begins to set slightly. Lightly press the halved strawberries into the cream. Prepare the glaze according to the package instructions and spread it over the fruit. Chill for at least 4 hours, preferably overnight. For all WW customers: 2.8 P per piece.