Yogurt sponge cake with strawberries

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, warm
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g wheat flour
• 100 g cornstarch
• 2 tsp, leveled baking powder
• 6 sheets of white gelatin
• 4 sheets of red gelatin
• 600 g strawberries, preferably of the same size
• 2 tbsp sugar
• 50 g sugar
• 2 tbsp sugar
• 500 g yogurt, reduced fat is also possible
• 800 ml cream
• possibly brittle

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

super delicious with raspberries or mixed berries, for 12 pieces

Sponge cake mixture: Beat the eggs with the water until frothy. Gradually add 100g of sugar and the vanilla sugar until the mixture is creamy and almost white. Mix the flour, cornstarch, and baking powder and sift it into the mixture. Gently but thoroughly fold it in with a whisk. Pour the mixture into a 28cm springform pan lined with baking paper and bake at 180°C for 25 minutes. Soak the gelatine separately in cold water. Puree 250g of strawberries with 2 tablespoons of sugar. Squeeze out the red gelatine and dissolve it, then stir half of the strawberry mixture into the dissolved gelatine, and then stir this into the rest of the strawberry mixture. Chill until the mixture is almost firm. Mix the yogurt with 50g of sugar and proceed with the white gelatine as described above. Chill until the mixture is semi-firm. Whip 250ml of cream until stiff peaks and fold it into the yogurt mixture. Chill until the mixture firms up a bit. Divide the sponge cake in half and place it around the bottom edge of a tin. First pour in two-thirds of the yogurt cream, then the strawberry puree, then the remaining cream. Spread it through with a fork. Place the second layer on top and press down lightly. Chill for at least 5 hours, or overnight if possible. Whip the remaining cream with 2 tablespoons of sugar until stiff. Hull 500g of strawberries and trim straight off the stems. Thinly slice the strawberries and place the ends separately. Remove the cake from the tin and spread with cream. Arrange the strawberry centers in a fan shape 1cm from the edge of the cake, then pipe cream roses in front and behind them. Place the ends behind the second cream roses. Tip: Bake the sponge cake the day before.