Strawberry yogurt sparkling wine cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 180 g flour, 550
• 1 tsp, crushed cream of tartar baking powder
• 180 g sugar
• 140 ml egg liqueur, thick
• 6 tbsp sparkling wine, rosé for drizzling, – 8 tbsp
• 300 g strawberry puree
• 500 g yogurt, cream (Greek style)
• 100 ml sparkling wine, rosé
• 70 ml syrup (elderflower syrup)
• 10 sheets of gelatin
• 1 tbsp lime juice
• 150 g sugar (maybe less if using ripe fruit)
• 250 ml whipped cream, 30%
• 150 g strawberry puree
• 1 sachet of gelatine fix
• 1 tbsp sugar
• 400 ml whipped cream
• 2 bags of cream stiffener
• 250 ml cream
• 1 bag of cream stiffener
• e.g. strawberries, lemon balm

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 5 minutes

For the sponge cake, separate the eggs. Beat the egg whites with a hand mixer, slowly adding the sugar. Continue beating until the sugar has dissolved and peaks form. Briefly beat in the egg yolks one at a time with the whisk. Slowly beat in the advocaat. Mix the flour with the baking powder and sift it onto the egg mixture. Fold in loosely with a whisk. Do not beat for too long, otherwise the sponge cake will not be as fluffy. Pour the sponge mixture into a springform pan (D 24) lined with baking paper and smooth it down. Bake in a preheated oven at 160°C fan/convection oven on the second rack from the bottom for approx. 20-25 minutes (do the skewer test). Allow the sponge cake to cool in the pan on a wire rack. Then remove from the pan and carefully peel off the baking paper. Cut in half horizontally using a long knife. For the filling: Mix the yogurt with the sparkling wine, sugar, elderflower syrup, and lime juice. Heat a little of the strawberry puree and dissolve the soaked and well-squeezed gelatine in it. Mix it into the remaining strawberry puree and stir it into the yogurt mixture. Place in the refrigerator for about 30 minutes. When the mixture starts to set, lightly fold in the whipped cream with a whisk and place in the refrigerator for 30 minutes. Meanwhile, place a cake ring around the bottom sponge layer and place strips of baking paper under the layer. Drizzle with about 3-4 tablespoons of rosé sparkling wine and spread half of the filling evenly over the layer. Place the second layer on top, press down lightly and drizzle with a little rosé sparkling wine. Spread the remaining filling on top and smooth it out. It is best to leave it to set overnight. Lightly whip the cream and slowly add the cream stiffener. Using a knife or spatula, first spread the cream over the edge, smoothing it out and spreading it evenly over the surface of the cake. To decorate, mix the strawberry puree with the gelatine fix and then stir in the sugar. Place it in a freezer bag and cut off a very small corner. Pipe the strawberry puree onto the edge so that it runs down like long drops. Pipe circles of the remaining puree onto the surface of the cake and use a wooden skewer to draw them outwards from the center. For the cream dots, whip 250 ml of cream with the cream stiffener and pipe cream dots onto the top edge in a piping bag. Decorate as desired with strawberry slices and lemon balm. Chill the cake until ready to serve and carefully remove the strips of baking paper. The cake tastes best when well chilled. It is easy to prepare and tastes even better the next day when it has had enough time to set.