Yogurette cake

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, lukewarm
• 175 g sugar
• 1 packet of vanilla sugar
• 125 g spelt flour type 630
• 125 g cornstarch
• 1 packet of baking powder
• 200 g whipped cream
• 200 g milk chocolate
• 500 g strawberries, 6 fruits for decoration
• 10 chocolate bars (Yogurette), 3 bars for decoration
• 600 g Greek yogurt
• 250 g mascarpone
• 250 g low-fat curd cheese
• 200 g sour cream (H sour cream)
• 70 g sugar
• 2 packs of Agartine
• 100 ml milk

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 10 hours 5 minutes

a fruity, light summer cake in naked style, made from a 26 cm springform pan

Line the bottom of a 26cm springform pan with baking paper and lightly grease the sides. For the sponge cake, beat the eggs and water with a hand mixer until frothy and almost whitish. Mix the sugar and vanilla sugar and slowly add them while stirring. Mix the flour and baking powder, sift them in portions onto the egg mixture and fold in with a whisk, or briefly mix in two portions with a hand mixer on the lowest speed. Pour the mixture into the springform pan and place in a cold oven. Set the oven to 180°C (top/bottom heat) and bake for about 35 minutes. Do the skewer test. Turn the base out onto a wire rack, carefully peel off the baking paper, and let the sponge cool. Then cut the sponge cake in half. Place the bottom layer on a plate and place a cake ring around it. For the ganache, bring the cream to a boil briefly in a saucepan and remove from the heat. Crumble in the milk chocolate and dissolve it in the cream, stirring with a whisk. Pour the chocolate cream into a bowl and let it cool. I always make the sponge cake and ganache the day before. This gives them plenty of time to cool completely. The ganache must be refrigerated overnight. Wash the strawberries and drain well. Set aside about 6 for decorating, and dice the rest. Chop 7 Yogurette bars (3 were calculated for decorating). Set aside the strawberries and Yogurette for filling. All preparations should be done in advance, as the agartine sets quickly! Whip the ganache and set aside 1-2 tablespoons for decoration. For the yogurt cream, mix the Greek yogurt, mascarpone, low-fat quark, sour cream, and sugar well. Boil the agartine with the milk for two minutes and remove from the heat. Stir three tablespoons of the yogurt mixture into the agartine. Then stir the mixed agartine into the remaining yogurt mixture. Now assemble the cake immediately: Spread 1/2 of the ganache on the bottom layer; it’s a really thin layer. Distribute 1/2 of the strawberry cubes on top. Spread 1/3 of the yogurt cream on top. Distribute 1/2 of the Yogurette pieces on top. Place the second sponge cake on top and continue as in steps 2 to 4. Place the top sponge cake on top (the cake ring is probably finished by now, no problem). Spread the remaining yogurt cream almost to the edge and decorate the cake with the reserved ingredients. Refrigerate the cake for at least three hours, preferably overnight, to allow it to set. Remove the cake ring and enjoy.