Strawberry Yogurt Heart

For the sponge cake batter, preheat the oven to 175 °C. Separate the eggs. Beat egg whites to egg whites. Beat egg yolks with sugar and vanilla sugar until foamy. Add rum. Mix flour with baking powder and fold into the mixture. Finally fold in the beaten egg white.

Pour the batter into a greased, floured cake pan and bake at 175 °C for about 30 minutes until golden brown. Then let the dough cool down.

For the cream, whip the whipped cream. Cream the curd, add the yogurt, powdered sugar and lemon juice. Fold in the whipped cream. Add powdered sugar and lemon juice to taste.

Cut the strawberries into pieces and fold into a little more than ¾ of the mixture. Cut the cake base once in half, spread the lower base with apricot jam and spread some of the strawberry cream on top. Place the second cake layer on top, spread it with jam as well and spread the remaining strawberry cream on top. Decorate the cake with the remaining cream and possibly more strawberries.

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