Strawberry Yogurt Cake

Ingredients for 1 servings:

• 6 eggs
• 1 pinch of salt
• 100 g sugar
• 2 tbsp sugar
• 100 g hazelnuts, ground
• 100 g dark chocolate shavings
• 500 g strawberries
• 1 pack of cake glaze, red
• n. B. water
• 1 bar of chocolate (yogurt)
• 2 cups of cream
• some cocoa powder for dusting
• Fat for the mold

Instructions

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

perfect for strawberry and chocolate fans

Grease a 26 cm springform pan and line it with baking paper. Separate the eggs. Beat the egg whites with salt until stiff peaks, then the egg yolks with 100 g of sugar until frothy. Stir the nuts and chocolate into the egg yolk mixture. Carefully fold in the beaten egg whites. Pour the mixture into the pan and smooth it down. Bake in the oven at 175°C for 30 minutes (use a skewer to test if it’s stiff peaks). Remove the base from the pan and let cool. Meanwhile, wash and drain the strawberries (set some aside for decoration) and chop the rest. Place a cake ring around the cake base and place it on a plate. Spread the strawberries on the base. Make the glaze with 2 tablespoons of sugar and the required amount of water and spread it lightly over the strawberries. Chill for about 30 minutes. Cut 6 chocolate bars into small pieces. Whip the cream until stiff peaks and fold in the chocolate pieces. Remove the cake ring and spread the cream loosely over the strawberries. Cut some chocolate bars into thirds lengthwise, dice the remaining strawberries, and arrange both on top of the cream. Dust with cocoa powder before serving.