Strawberry yogurt cake

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water
• 175 g sugar
• 80 g flour
• 80 g cornstarch
• 1 tsp, leveled baking powder
• 500 g strawberries, fresh
• some sugar
• 1 pack of cake glaze, red
• possibly cream stiffener
• 450 g low-fat yogurt
• 200 g sugar
• 1 lemon(s), juice
• 10 sheets of gelatin
• 500 g sweet cream

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

loose and light

Beat the egg whites with the water until stiff, gradually adding the sugar and egg yolks. Mix the flour, cornstarch, and baking powder together, sift over the egg mixture, and fold in. Pour the batter into a 26 cm springform pan and bake at 175°C on the middle shelf for 40-45 minutes. When the sponge cake has cooled completely, cut it in half and place the bottom layer in a cake ring. Stem, wash, and sugar the strawberries. Set a few aside for decoration. While the strawberries are soaking, you can start on the yogurt cream by soaking the gelatine in a little cold water and stirring together the low-fat yogurt and sugar. When the gelatine has softened, squeeze it out and dissolve it in the lemon juice over low heat. Do not let it boil! Then, very slowly, while stirring, add a few spoonfuls of the yogurt-sugar mixture to the gelatine, then stir this into the remaining yogurt. Now wait until you can stretch a line in the yogurt (10-15 minutes). During this time, whip the whipped cream until stiff. When the gelatin has set, fold in the whipped cream. Spread the strawberries, now nicely set, on the bottom sponge layer (you may want to add a little cream stabilizer to the layer beforehand to prevent it from becoming soggy). Use the juice produced during the setting as the liquid base for the cake glaze. If there isn’t enough strawberry juice, top up with up to 1/4 liter of water. Prepare the cake glaze as directed on the package and pour it over the strawberries. You can spread some yogurt cream on the strawberries now if you like, otherwise place the second layer on top immediately. Now add the majority of the yogurt cream to the second layer, followed by the third layer, which is then spread with a very thin layer of cream to finish. Use the leftover strawberries and/or cream for decoration.