Summary

Ingredients

• 6 egg (s)
• 180 g suar
• 160 g flour
• 20 g cocoa powder
• 1 pinch (s) salt
• 4 tablespoon water, lukewarm
• 4 tablespoon oil
• 1 packet baking powder

For the filling:

• g 1,000 strawberries
• 500 g yourt
• 100 g suar
• 400 ml cream
• 10 sheets gelatin
• 0.5 ½ lemon (s), add the juice

For decoration:

• cream
• Pistachios, chopped
• Strawberries

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Instructions

1. Separate the eggs and stir the yolks with sugar until frothy. Beat the egg whites with a pinch of salt until stiff. Stir the oil into the yolk mixture. Mix the flour with the baking powder and cocoa and fold into the yolk mixture alternately with the egg whites. Pour the dough into a springform pan (26 cm) and bake at 180 ° C for 25-30 minutes.
2. Let the cake base cool down and then cut it twice.
3. Halve about half of the strawberries. They are then distributed on a cake base.
4. For the filling, puree the remaining strawberries (put a few on the side for decoration) and soak the gelatine in cold water. Mix the yogurt with sugar, lemon juice and strawberry puree. Warm up some of the yoghurt and dissolve the gelatin in it and stir again with the strawberry mixture. Whip the cream until stiff and fold in when the strawberry mixture begins to gel slightly.
5. Spread some cream on a cake base and cover with the strawberry halves (cut surface facing down). Again spread some cream on the strawberries so that they are covered. Cover with the second cake base and spread the rest of the cream on top. Place the third cake base on top. Chill the cake overnight.
6. Whip some cream until stiff and spread it all over the cake. Sprinkle with chopped pistachios. Pour on the cream tuffs and decorate with strawberries.