Separate eggs. Beat egg whites with 5 tablespoons of water for 3 minutes, then beat with sugar and vanilla sugar until stiff. Fold in the egg yolks. Sieve the flour and baking powder and fold in as well.
Put the mixture on a greased baking sheet. Bake at 160 ° C for about 20 minutes.
Cream:
Whip 1 cup of cream with cream stabilizer. Fold in the vanilla yogurt. Beat 3 cups of cream with the paradise cream. Mix the two masses together and distribute them on the cooled base.
Spread the strawberry sauce thinly on the cake with a spoon. Grate white chocolate or sprinkle already grated chocolate over the sauce.
The cake tastes best when it comes straight out of the refrigerator.