Cream fat and sugar. Separate 2 eggs. Stir in egg yolk and whole eggs bit by bit. Mix flour and baking powder and stir in. Pour into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20 minutes. In the meantime beat the egg whites until stiff.
Sprinkle icing sugar and spread quickly on the pre-baked dough. Bake for a further 20 minutes. Let the cake cool down, carefully remove from the tin and cut the base horizontally once. For the filling, soak the gelatine in cold water. First mix yoghurt, lemon juice and sugar, then stir in champagne. Squeeze out the gelatine, dissolve at lukewarm temperature and stir into the cream. Cool for about 15 minutes. In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in. When the cream begins to gel, fold in. Close the cake ring around the bottom cake base. Spread the cream on top and chill for about 1 hour. Loosen the cake ring and place the upper cake base on top.
In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in. When the cream begins to gel, fold in. Close the cake ring around the bottom cake base. Spread the cream on top and chill for about 1 hour. Loosen the cake ring and place the upper cake base on top. Wash and clean the strawberries and dab them dry. Mix icing sugar and lemon juice. Warm up the jelly. Spread the jelly and icing on the strawberries as desired, let dry. Roast almond flakes until golden brown. Serve the cake decorated with strawberries and almonds. Results in approx. 12 pieces
Mix icing sugar and lemon juice. Warm up the jelly. Spread the jelly and icing on the strawberries as desired, let dry. Roast almond flakes until golden brown. Serve the cake decorated with strawberries and almonds. Results in approx. 12 pieces