Strawberry Yogurt Whole Spelt Cake

For the strawberry yogurt spelt wholemeal cake, whisk the egg whites with 3 tablespoons of water, vanilla sugar and cane sugar until foamy, then fold in the flour and oil.

Pour into a greased and floured cake pan and bake at 180 degrees for about 25 minutes. Place the cooled cake base in a cake ring and line the edge with baking paper.

Meanwhile, heat the rum and dissolve the squeezed gelatine in it. In a bowl, mix the yogurt with the lemon juice, the finely chopped strawberries and sweetener to taste with a blender just slightly, then add the rum with gelatin and mix again.

Pour the mixture on the cake base and put the strawberry yogurt spelt wholemeal cake in the refrigerator for at least 4 hours.

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