Strawberry Vanilla Cream Cake

For the strawberry vanilla cream cake, first separate the eggs. Beat the egg whites until stiff. Beat the yolks, powdered sugar and water until creamy. Mix flour with baking powder and mix well.

Carefully fold in the beaten egg whites and pour the mixture into a greased springform pan. Bake in the oven at 180 °C top/bottom heat for about 45 minutes. Remove the cake from the oven, allow to cool and remove from the springform pan.

For the strawberry cream, chop the strawberries. Whip the cream with the powdered sugar until stiff, stir in the gelatine and add the strawberries.

Place a springform ring around the cake base and spread the strawberry cream on top. Refrigerate the cake for about 2 hours.

For the vanilla cream, cut open the vanilla bean and scrape out the pulp. Beat the vanilla pulp, vanilla sugar, powdered sugar and whipped cream until stiff.

Stir in the vanilla yogurt and gelatine, spread the vanilla cream over the strawberry cream and chill the cake again for about 2 hours.

For the decoration, loosen the springform ring, whip the whipped cream until stiff and decorate the strawberry-vanilla cream cake with whipped cream, strawberries and almond flakes.

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