Yogurt cake

Ingredients for 1 servings:

• 3 eggs, separated
• 150 g sugar
• 150 g flour
• 3 tbsp water
• 1 packet of pudding powder (vanilla)
• 500 g quark
• 200 g sweet cream
• 2 packs of cream stiffener
• 50 g sugar
• 500 g strawberries, fresh
• 2 packs of chocolate (Yogurette), filled
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Separate the eggs. Beat the egg whites in a bowl until stiff. In another bowl, beat the egg yolks with the sugar and water until frothy. Fold the egg whites into the egg yolks. Mix the flour and custard powder and fold in. Pour the batter into a greased and floured fruit-base or springform pan. Bake in a preheated oven at 180°C for about 15 minutes until golden brown. Allow the finished base to cool. Hull and halve the strawberries, cut the Yogurette into approximately 1 cm pieces. Whip the cream until stiff. Mix the quark and sugar with the whipped cream. Layer the cooled sponge cake alternately with strawberries, Yogurette pieces, and quark, working in a dome shape. Top with quark and decorate with strawberry halves and Yogurette pieces. Refrigerate until ready to serve. Tip: A very refreshing cake that goes perfectly with light summer cuisine. Can also be frozen if desired – this makes it even more refreshing.