Strawberry yogurt cake

Ingredients for 1 servings:

• 165 g sugar
• 75 g butter
• 1 egg yolk
• 1 pinch of salt
• 175 g flour
• 25 g ground almonds
• 4 eggs
• 2 tbsp water, lukewarm
• 3 packets of vanilla sugar
• ½ tsp baking powder
• 200 g chocolate, white
• 500 g natural yogurt
• 1 lemon(s), untreated, zest and juice
• 7 sheets of white gelatin
• 750 g strawberries
• 400 ml cream
• Butter for the mold
• Flour for the work surface

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 15 minutes

Beat 40g of sugar with the butter and egg yolks until fluffy. Add the salt and 100g of flour and knead with the almonds into a firm ball. Then cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200°C. Roll out the dough on a floured surface and place it on the bottom of a greased 26cm springform pan. Prick several times and bake for about 8-10 minutes. Let cool. Separate 2 eggs, beat the egg yolks with 75g of sugar, 1 sachet of vanilla sugar, and 2 tablespoons of lukewarm water for about 20 minutes until very creamy. Mix the remaining flour with the baking powder and stir well into the egg yolk mixture. Beat the egg whites until stiff peaks form and fold in. Spread the sponge mixture onto the baked, cooled shortcrust pastry, smooth it down, and bake for another 12-15 minutes at 180°C. After baking, let the base cool and then cut it in half. Melt the chocolate in a double boiler. Separate the remaining eggs. Beat the egg yolks with the remaining sugar until frothy, then stir in the melted chocolate, yogurt, lemon zest, and 2 tablespoons of freshly squeezed lemon juice. Soak 6 sheets of gelatine according to the package instructions, dissolve, and mix with the cream. Finally, beat the egg whites until stiff and fold into the mixture. Wash and pat the strawberries dry, trim the green parts, and halve them. Beat the cream with the remaining vanilla sugar until stiff. Dissolve the last sheet of gelatine according to the package instructions and stir into the cream. Place the sponge cake and shortcrust pastry back into the springform pan, spoon 5 tablespoons of the cream over it, and place the second sponge cake on top. Remove the springform pan rim. Fill a piping bag with 1/4 of the cream, then spread the remaining cream over the cake and the sides of the cake. Decorate the cake with cream puffs and place a strawberry on top of each one. Leave to set in the refrigerator.