List of Ingredients
- unsweetened plain yogurt
- cream
- sugar
- milk
- 10 G of gelatin leaves
- 3 of small baskets of strawberries
- sugar
- flour, plus extra
- 2 TBSP. of potato starch
- 5 of eggs
- Butter for the pan
Method
Soak the gelatin in cold water and partially whip the cream. Heat the milk, add the sugar and let it dissolve; then add the squeezed gelatin and stir until it is dissolved, then let cool. Add the yogurt to the milk, stir well and add the semi-whipped cream. Mix well and place in refrigerator to harden for 5 hours.
For the sponge cake, thoroughly mix the eggs with the sugar, then gently add the flour and starch. Transfer this mixture to a greased and floured 9 1/2 inch springform pan, and bake for 20 minutes at 350 °F. Remove from the oven and let the cake cool on a wire rack. Meanwhile, dice the strawberries as evenly as you can. Once cooled, use a 7 inch ring to cut out the center of the sponge cake.
Dice all the remaining parts of the sponge cake and add it to the diced strawberries. Slice the sponge cake into two, fill it with the cream and use the rest of the cream to cover the top and sides of the cake. Finally garnish with the diced mixture, gently sticking the cubes to the cream.