Yogurette strawberry cake with almond sponge cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 125 g sugar
• 1 tsp baking powder
• 60 g almonds, ground
• 65 g spelt flour
• 500 g natural yogurt
• 300 g strawberries
• 15 chocolate bars (Yogurette)
• 6 sheets of gelatin
• 250 ml cream
• 1 pack of cream stiffener
• 1 kiwi(s)
• 100 g chocolate coating
• 2 strawberries

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

Whisk the eggs and water until frothy, then stir in the sugar. Combine the flour, almonds, and baking powder and add to the egg mixture. Mix everything well and pour into a greased dish. Bake in the oven on the middle rack at 200°C (top/bottom heat) for 20 minutes. Let the batter cool. Chop the strawberries and Yogurette. Soften and warm the gelatine according to the instructions. Stir 100g of the yogurt into the warm gelatine. Slowly add the rest of the yogurt. Mix the strawberry and Yogurette pieces into the yogurt mixture. Whip the cream with cream stiffener and, if desired, sugar or similar until stiff, and slowly fold into the yogurt. Spread the cream over the base. Chill the cake for 1 hour. Melt the chocolate coating, slice the strawberries and kiwi fruit. Spread the chocolate coating over the cake and decorate. Chill the cake again for 2 hours.