Strawberry yogurt cream cake

Ingredients for 12 servings:

• 3 eggs
• 150 g sugar
• ½ lemon(s), untreated, peel
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 500 g strawberries
• 1 pack of ready-made mix for cream powder
• 150 g yogurt (full-fat yogurt)
• 400 g whipped cream
• 30 g almond(s), in flakes
• 1 tbsp apricot jam
• 1 packet of vanilla sugar
• 1 tsp powdered sugar

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 15 minutes

Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff peaks form, gradually adding 150g of sugar. Add the lemon zest and beat in the egg yolks one at a time. Sift in the flour, cornstarch, and baking powder and fold in. Spread the mixture into a 26cm springform pan lined with baking paper. Bake in a preheated oven (175°C/150°C fan oven) for about 25 minutes. Let cool on a wire rack. Place 125g of strawberries in a tall mixing bowl and puree. Finely dice the remaining fruit, except for a few for decoration. Mix the puree, 100ml of cold water, and the cream powder in the mixing bowl. Beat with the whisk of a hand mixer on high for about 3 minutes until frothy. Add the yogurt. Whip 150g of cream until stiff peaks form. Fold the cream and diced strawberries into the cream. Halve the sponge cake horizontally. Place the edge of the pan around the bottom layer. Spread the cream on top. Cover with the second layer. Refrigerate for about 6 hours. Roast the almonds. Halve the remaining strawberries. Remove the cake from the edge. Stir the jam until smooth and spread it over the edge of the cake. Press the almonds onto the edge. Whip the remaining cream and vanilla sugar until stiff and fill a piping bag. Pipe puffs of cream over the entire cake. Decorate with the halved strawberries and the remaining almonds. Dust with powdered sugar.