Strawberry yogurt cake with chocolate sponge cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 1 pack of pudding powder (chocolate pudding)
• 90 g flour
• 750 g strawberries, crushed or pureed
• 500 g low-fat yogurt
• 200 g sugar
• 3 packs of gelatin powder
• 250 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Separate the eggs. Beat the egg whites with 90g of sugar until stiff, then fold in the egg yolks. Combine the flour and custard powder and fold in. Pour the batter into a 28cm springform pan and bake for 20 minutes at 180°C. Let cool, but leave the sides of the pan standing, or place a cake ring around the sponge. Mix the pureed strawberries with the yogurt and sugar. Dissolve the gelatine, stir a few tablespoons of the strawberry puree into the gelatine, then add this to the strawberries and mix well. Refrigerate for about 20 minutes. Whip the cream until stiff, fold in, and spread the strawberry cream mixture on the cake base. Let the cakes set in the refrigerator for about 2 hours.