Strawberry yogurt cake

Ingredients for 1 servings:

• 500 g strawberries, fresh
• 4 tbsp powdered sugar, to sweeten the strawberries
• 4 eggs, separated
• 1 packet of vanilla sugar
• 160 g powdered sugar
• 160 g flour
• 2 tbsp water, hot
• 1 tsp, leveled baking powder
• 1 cup whipped cream
• 2 cups of yogurt, natural, strawberry or vanilla yogurt as desired
• 10 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Refreshing summer cake – even for inexperienced people

Beat the egg whites until stiff peaks form. Whisk the sugar, vanilla sugar, egg yolks, and water until frothy. Alternately fold in the flour mixed with the baking powder and the egg whites. Bake the sponge mixture in a springform pan (28 cm diameter) at 180°C for about half an hour and let it cool on a wire rack. Whip the cream until stiff peaks form, stir in the yogurt, and stir in 400g of sugared strawberries, cut into small cubes. Using an electric mixer, mix in 7 sheets of softened and melted gelatine and spread the cream onto the cooled sponge base. Use a cake ring to prevent overflow. Add sugar to the remaining strawberries to taste, puree them finely, and mix with 3 sheets of softened, melted gelatine. Pour this mixture over the yogurt cream and spread evenly. Chill the cake for about 2 hours before serving.