For the sponge base: Separate the eggs. Whip the egg whites until foamy and add the water one spoonful at a time. When the egg white has reached a creamy consistency, gradually add in the sugar and vanilla sugar, and beat until firm. Fold in the egg yolk. Sieve together the spelt flour, cornstarch and baking powder. Carefully fold the flour mixture into the whipped egg whites, and when combined pour into a greased springform pan. Bake for 30 minutes in a preheated oven (180°C).
For the cream: Add the corn starch, sugar, vanilla sugar and milk to a pot, and while stirring constantly bring to a boil. Fold in the yoghurt and allow to cool.
Whip the heavy cream until stiff. Fold half of the cream into the cooled yoghurt mixture.
Wash the strawberries. Remove the stems, cut into bite sized pieces and then fold into the yoghurt cream. Save a few strawberries for decoration.
Slice the cooled sponge horizontally into three layers, spread the yoghurt cream between each layer before placing them back on top of each other. Use the remaining half of the whipped cream to cover the cake and decorate with strawberries.
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