Strawberry Yoghurt Cake

This cake has to be chilled for 2 to 3 hours before serving!

Preheat oven to 350° F.

1. In a bowl, whisk eggs and sugar for about 5 minutes until light and fluffy. Mix flour and cornstarch, sift over the egg mixture and fold it in. Pour sponge mixture into a greased springform pan and smooth it down. Bake for 15 minutes until golden brown. Take it out and leave it to cool down.

2. Clean and hull the core from the strawberries, and cut them into thin slices. Place the big slices peak up along the edges of the springform. Dice the remaining strawberries and arrange them into the middle of the sponge cake.

3. Soak gelatin in cold water. Heat the lime juice with half of the confectioner’s sugar. Squeeze the gelatin and dissolve it in the warm juice. Fold into the yoghurt.

4. Beat the egg whites with salt until stiff, adding the remaining confectioner’s sugar. Fold the stiffly beaten egg whites into the yoghurt mixture. Pour mousse into the springform pan over the sponge cake. Refrigerate for 2 to 3 hours. Remove it from the springform pan and serve.

ENJOY!