Strawberry yogurt cake with two layers

Ingredients for 1 servings:

• 40 g powdered sugar, sifted
• 80 g butter
• 120 g flour
• 4 eggs
• 180 g sugar
• 150 g flour
• 100 g cornstarch
• 2 tsp, heaped baking powder
• 4 eggs
• 200 g sugar
• 80 g flour
• 80 g cornstarch
• 2 tbsp baking cocoa
• 2 tsp, heaped baking powder
• 1 tbsp currant jelly
• 800 ml cream
• 2 packs of cream stiffener
• 300 g Turkish yogurt
• 180 g sugar
• 5 tbsp lemon juice
• 40 ml raspberry liqueur
• 9 sheets of white gelatin
• 750 g strawberries, fresh, washed and cleaned
• 200 ml cream
• 25 g chopped pistachios
• 6 strawberries, fresh, washed, but with green
• 1 pack of cake glaze, red

Instructions

Working time approx. 3 hours 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 4 hours 15 minutes

Knead the ingredients for the shortcrust pastry into a dough, shape it into a ball, wrap it in cling film, and refrigerate for about 30 minutes. Then preheat the oven to 200 degrees (top/bottom heat). Roll out the dough on a floured work surface so that it fits a 28 cm diameter springform pan. The dough must be rolled out thinly. Any excess dough can be used for something else or simply enjoyed as a snack. Line the base of the springform pan with baking paper, place the dough on it, trim off any excess baking paper, and prick the dough several times with a fork. Bake the base for about 12 minutes until light golden (keep an eye on it, as every oven bakes differently), then let it cool. Continue preheating the oven to 200 degrees (top/bottom heat). For the light sponge cake, separate the eggs and beat the egg whites with half the sugar until stiff peaks form. In a second bowl, beat the egg yolks with the remaining sugar until light and creamy. Using a whisk, carefully fold the beaten egg whites into the cream. Sift the flour, cornstarch, and baking powder over the mixture and gently fold in. Line the bottom of a 28 cm springform pan with baking paper (do not grease) and pour in the batter. Bake the sponge cake for about 20 minutes and leave to cool for a day, ideally. You can prepare the sponge cake the day before if necessary. For the dark sponge cake, proceed as described above, but also add the cocoa to the flour mixture. It is also best to prepare this the day before. To assemble the cake, place the shortcrust pastry base on a serving platter and spread with the blackcurrant jelly. Then place a cake ring around it. Cut a 1 cm thick slice from each of the two sponge cakes. The rest can be frozen and this cake can be made much faster later. Using a small bowl (approx. 15 cm in diameter), cut out a circle from the center of both layers. Place the outer ring of the light sponge cake on the shortcrust pastry and place the small center of the dark sponge cake inside. Halve some of the strawberries vertically and place the strawberry halves, cut edge facing outwards, on the outer edge of the light sponge cake on the cake ring. These strawberries should be roughly the same size for aesthetic reasons. Cut half of the remaining strawberries into small pieces and puree the other half. For the cream, soak the gelatin leaves in cold water. Whip the cream with the cream stiffener. In another large bowl, stir together the yogurt, sugar, and lemon juice until smooth. Heat the raspberry liqueur in a saucepan and dissolve the squeezed gelatin in it. Be careful not to let the gelatin boil, or it will no longer set. Stir three tablespoons of the yogurt cream mixture into the gelatin and fold this mixture back into the remaining yogurt mixture. Then fold in the cream. Divide the cream and mix one half with the pureed strawberries, the other half with the strawberry pieces. Fill the cake tin with the mixture and the strawberry pieces. Reduce the outside of the large, dark sponge layer slightly by placing a lid on top that is 1-2 cm smaller in diameter than the sponge. Remove any excess sponge and place the dark sponge ring in the tin as well. Place the small, light sponge circle in the center and fill it with the strawberry-yogurt cream and pureed strawberries. There may be a small amount left over. Smooth the surface and refrigerate the cake for at least six hours, preferably overnight. Then remove the cake from the ring and make a red glaze from the glaze, sugar, and water according to the package instructions. Halve the six strawberries (with the green part) vertically and thinly cover the cut ends with glaze. Spread a thin layer of glaze over the strawberries along the edge of the cake. Do the same for the bottom, light sponge layer, onto which the chopped pistachios are now pressed. Whip the cream until stiff peaks form and fill a piping bag with a medium nozzle. Using a cake slicer, mark out 12 slices on the surface of the cake and pipe a dollop of cream onto each slice. Alternately place a halved strawberry, cut-side up, onto each slice. Sprinkle any remaining pistachios in the center of the cake. Tips: You can enhance the strawberry flavor in the cream by adding a small dash of strawberry syrup to the pureed strawberries. If you use a more liquid yogurt than Turkish yogurt, you’ll need one more sheet of gelatin. If children are sharing the cake, omit the raspberry brandy and use only water.