Summary

Ingredients

For the sponge cake base:

• 3 egg (s)
• 100 g suar
• 75 g flour

For the cream:

• 400 g strawberries
• 500 g yourt, low fat
• 100 g powdered suar
• 2 egg whites
• 2 tablespoon lemon juice
• 10 sheets gelatin

For decoration:

• mint
• chocolate

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Instructions

1. Separate the eggs for the dough. Whip the egg yolks with half of the sugar until creamy, whip the egg whites with the other half until stiff. Sieve the flour over the egg yolk cream, pour the egg white mixture over it and fold in with the whisk. Put the dough in a springform pan (26 cm) lined with baking paper and bake at 180 degrees for about 15-20 minutes. Remove from the mold and let cool down.
2. Line a round bowl (approx. 1 l) with cling film.
3. Wash and clean the strawberries. Cut half of it into thin slices and line the bowl with it.
4. Dice the remaining strawberries.
5. Soak the gelatine in cold water.
6. Mix the yogurt with lemon juice and 50 g sugar until smooth. Squeeze out the gelatin and liquefy while gently warming up. Mix with 2-3 tablespoons of the yogurt cream and then mix thoroughly with the rest of the cream. Chill until the cream sets slightly (approx. 10 min).
7. In the meantime, beat the egg white with the rest of the powdered sugar until stiff and fold into the yoghurt cream with the diced strawberries. Pour into the prepared bowl, place the sponge cake on top (if necessary, cut a little smaller than the bowl to fit) and press carefully so that a little of the cream swells up the sides.
8. Chill the cake for approx. 3-4 hours, turn it over and carefully peel off the cling film.
9. Decorate with mint leaves, chocolate chips, chocolate sprinkles or similar.
10. Tip:
11. If the sides of the cake base are not sufficiently covered with cream, you can spread jam and press chocolate sprinkles against them.