Summary

Ingredients

• 3 egg (s), separated
• 90 g suar
• 85 g flour
• 1 packet custard powder, vanilla

For the cream:

• 450 g whipped cream, (cream)
• 250 g natural yourt
• 100 g powdered suar
• 350 g strawberries
• 7 sheets gelatin
• 2 tablespoon rum

For covering:

• 100 ml milk
• 125 ml egg liqueur
• 1 packet sauce powder (vanilla - dessert sauce without cooking)

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Instructions

1. Heat the oven to 190 °.
2. Beat egg white firmly, add sugar and whip in vigorously, stir in egg yolks one by one, stir in flour and pudding powder. Spread the dough into a prepared square springform pan or 28-inch form and bake for about 18-20 minutes, then allow to cool.
3. Cut the strawberries into small pieces. Soak gelatin. Beat the whipped cream until stiff, stir in the yogurt and icing sugar.
4. Squeeze out the gelatine and heat it with the rum (do not boil) and dissolve while stirring - stir into the cream - spread the cream on the sponge cake and chill for about 1 hour.
5. Mix milk with egg liqueur and powder (according to instructions) and spread over the set cream, put in the cold again for about 2 hours.