Yogurette cake

Ingredients for 1 servings:

• 6 eggs
• 240 g sugar
• 1 packet of vanilla sugar
• 180 g flour
• 2 tbsp, heaped cocoa
• 3 tbsp milk
• 300 g strawberries, frozen
• 200 ml milk
• 1 pack of vanilla pudding
• 70 g sugar
• 300 g double cream cheese
• n. B. Food coloring, red
• 12 chocolate bars (Yogurette)
• Strawberries, fresh
• Desiccated coconut or almond brittle
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

summery-fresh with strawberries

For the base, preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-assisted). Whisk the eggs, sugar, and vanilla sugar on high for about eight minutes, until the batter has tripled in size. Then sift the flour and cocoa powder and slowly add them to the batter along with the milk, carefully folding them in. Grease a springform pan thoroughly, pour the batter into it, and bake on the middle shelf for 35-40 minutes. For the cream, bring the frozen strawberries to a boil in 150 ml of milk and simmer until they are no longer frozen. Then puree the strawberries until very fine. Mix together the custard powder, 2 tablespoons of sugar, and 50 ml of milk and slowly stir into the boiling strawberry milk. Bring to a boil briefly until the mixture is creamy, then remove from the heat. Place cling film directly over the strawberry pudding to prevent a skin from forming and later clumping. Let it cool to room temperature. The quickest way to do this is in an ice-cold water bath. Cream 300g of cold cream cheese with 50g of sugar, then carefully fold in the cooled strawberry pudding. If you like, you can tint the cream pink with a little food coloring. The cream should have a firm consistency before further processing; if not, simply chill it in the refrigerator again. Once the cake batter has cooled to room temperature, spread the cream over the entire cake and smooth it out. If you like, you can set aside 4-5 tablespoons of cream and use it later for decoration with a piping bag. Finally, decorate the cake with desiccated coconut, Yogurettes, the remaining cream, and a few fresh strawberries. Either eat immediately or chill in the refrigerator overnight.