Strawberry yogurt mousse cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 1 packet of vanilla sugar (preferably Bourbon vanilla sugar)
• 125 g flour
• ½ tsp baking powder
• 2 ½ bottles of Cremefine
• 700 g strawberries (frozen)
• 250 g natural yogurt (skimmed milk yogurt)
• 175 g sugar
• 10 sheets of gelatin
• 400 ml juice (strawberry-guava juice)
• 2 tbsp sugar
• 1 pack of pudding powder (vanilla flavor)
• 200 g strawberries, fresh

Instructions

Working time approx. 50 minutes; Rest time approx. 1 day 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 6 hours 10 minutes

summery and delicious – replaces strawberry ice cream

Place the frozen strawberries in a bowl to thaw (ideally leave to thaw overnight). Base: Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with 125g sugar and vanilla sugar until frothy and carefully fold into the beaten egg whites. Mix the flour and baking powder well, sift and fold into the egg mixture to create a smooth mixture. Pour into a springform pan (26cm) lined with baking paper and bake at 170°C for 20 minutes. After baking, remove the base from the pan and allow to cool thoroughly. Once cooled, split in half to create two layers. Place one of the two layers in a cake ring (no gap between the base and the ring). Strawberry pudding (thin middle layer): Make a pudding according to the package instructions using the strawberry guava juice, 2 tablespoons of sugar and pudding mix, let it cool briefly and pour it onto the cake base in the cake ring. Allow to cool thoroughly. Once the pudding has cooled completely, carefully loosen the base from the ring with a knife and open the ring a little wider, leaving about 1 cm of space between the ring and the base. For the strawberry cream: Beat the Cremefine with a hand mixer until stiff peaks form. Purée the thawed strawberries (if you like, you can press them through a sieve again afterwards) and fold into the cream along with the skimmed milk yogurt. Stir in the sugar (175g). Soften the gelatine according to the package instructions and carefully dissolve over low heat. To equalize the temperature, first mix about half a cup of the cream with the gelatine before folding it into the remaining cream and mixing well. Pour about 3/4 of the cream into the cake ring, then carefully place the second layer on top of the cream (in the center if possible). Cover the top layer with the remaining cream. Refrigerate the cake for 5 hours (preferably overnight). Once it has cooled and set completely, carefully loosen the edge of the cake ring with a knife. If necessary, smooth the edges slightly with a damp spatula. Thinly slice the fresh strawberries and decorate the cake with them. If you like, you can replace the sugar in the cream and pudding with liquid sweetener to save a few calories. The Cremefine and gelatin make the cream less like whipped cream and more like a light and airy mousse. The flavor is reminiscent of strawberry ice cream.