Strawberry yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g flour
• 500 g natural yogurt
• 1 pack of cream stiffener
• 250 ml whipped cream
• 2 tbsp lemon juice
• 1 packet of vanilla sugar
• 3 tbsp rum
• 150 g sugar
• 12 sheets of gelatin
• 500 g strawberries
• Butter for the mold
• Flour for the mold

Instructions

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

Preheat the oven to 180°C. Grease and flour a 24 cm springform pan. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar until frothy. Fold in the flour and egg whites alternately. Pour the mixture into the prepared pan and bake at 180°C (fan oven) for about 20 minutes on the middle rack. Remove from the pan and let cool. For the cream, puree the hulled strawberries. Whip the cream with the cream stiffener until stiff. Soften the gelatine. Mix the yogurt, sugar (150 g), rum, lemon juice, and vanilla sugar well. Stir in the pureed strawberries. Squeeze out the gelatine, dissolve it according to the package instructions, and stir in. As soon as the cream begins to set, fold in the cream. Place the sponge cake in a cake ring and spread the cream on top. Let the cake set in the refrigerator for about 4 hours.