Strawberry yogurt cake

Ingredients for 1 servings:

• 4 eggs
• 290 g sugar
• 1 packet of vanilla sugar
• 4 tbsp water, hot
• 40 g cornstarch
• 120 g flour
• 40 g cocoa powder
• 2 tsp baking powder
• 7 sheets of gelatin
• 80 ml juice (strawberry juice)
• 200 g strawberries, pureed
• 150 g natural yogurt
• 1,000 ml whipped cream
• 350 g strawberries
• 2 packs of cream stiffener
• some strawberries, for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

Preheat oven to 175°C (155°C fan-assisted oven). Beat eggs, 4 tablespoons of hot water, vanilla sugar, and 120g of sugar until thick and foamy. Stir in flour, 30g of cocoa, cornstarch, and baking powder. Line the bottom of a 26cm springform pan with baking paper. Pour in the mixture and bake for 25-30 minutes. Let it cool and then divide it horizontally twice. Soften the gelatin. Bring the juice to a boil with 120g of sugar, remove from the heat, and let it cool slightly. Squeeze out the gelatin and dissolve it in the mixture. Stir in the strawberry puree and yogurt. Stir until cold. Whip 600ml of cream until stiff peaks form. Place the first layer in a cake ring and spread a thin layer of cream on top. Fold the remaining cream into the juice and yogurt mixture. Wash, hull, and halve the strawberries, place them on top of the cream, and spread half of the yogurt mixture on top. Place the second layer on top and spread the remaining cream on top. 3. Place the base on top and chill for 3 hours. Remove the cake ring, whip the remaining cream with the cream stiffener until stiff, then spread it over the cake and pipe dots on top. Decorate with cocoa powder and strawberries.