Strawberry Cake with Yogurt-Basil Cream

Ingredients

• 3 eggs
• 75 g sugar
• 3 tbsp cornstarch
• 4 tbsp flour
• 4 sheets red gelatin
• 300 g Strawberries
• 1 tbsp Lemon Juice
• 4 tbsp sugar
• 50 g strawberry jam
• 1 Egg white
• 200 ml whipping cream
• 4 sheets white gelatin
• 8 g basil
• 200 g yogurt
• 5 tbsp sugar
• 200 ml whipping cream
• 1 egg yolk
• 100 g fresh strawberries
• 50 g strawberry jam
• 130 g whipping cream
• 2 Handfuls Basil

Instructions

1. 1.

   Preheat the oven to 190°C (375°F) with fan or top and bottom heat. Line a baking tray with parchment paper.

2. 2.

   Separate the eggs for the sponge biscuits. Beat the egg whites with half of the sugar until stiff peaks form. Whisk the yolks with the remaining sugar until fluffy. Sift the cornstarch and flour into the yolk mixture and fold in gently. Fold the meringue into a light batter. Fill a piping bag fitted with a round tip with half the batter and pipe 1 cm thick biscuits onto the tray, touching each other to form two strips of about 35 cm long and 5 cm wide. Dust lightly with sugar and bake for about 10 minutes until golden yellow. Remove from the oven and let cool warm. Carefully lift from the parchment and place vertically into a 24‑cm ring pan. Let cool completely.

3. 3.

   Bake two additional cake layers from the remaining batter. Pipe circles of about 20 cm onto a parchment‑lined tray. Bake at the same temperature for about 10 minutes each, then remove and cool.

4. 4.

   For the mousse soak gelatin in cold water. Wash and drain strawberries, blend with lemon juice and 2 tbsp sugar into a puree. Warm the jam, squeeze out excess water from the gelatin and dissolve it in the jam. Gradually fold the strawberry puree into the jam mixture. Beat egg white with 2 tbsp sugar until stiff peaks form and fold in gently. Whip cream to soft peaks and fold in carefully. Place one sponge layer in the ring pan, spread the berry mousse over it, top with the second layer, press lightly and refrigerate.

5. 5.

   For the yogurt‑cream soak gelatin in cold water. Wash, dry and finely chop basil. Mix yogurt with 3 tbsp sugar and basil. Squeeze out excess water from the gelatin and melt it gently in a small pot. Stir 3–4 tbsp of yogurt into the melted gelatin, then fold the rest of the yogurt mixture. Whip cream to stiff peaks. Beat egg yolk with remaining sugar over a hot water bath until creamy, fold into the yogurt mixture, then fold in the whipped cream. Spread the cream over the cake and smooth with a spatula. Chill overnight.

6. 6.

   Remove the ring carefully. Wash and pat dry strawberries; blend 50 g with jam to make a spread and brush over the cake. Whip cream to stiff peaks, pipe dotted decorations onto the cake with a zig‑zag tip. Halve remaining strawberries. Wash and pat basil leaves dry, then arrange strawberries and basil on top as garnish.