Strawberry Symphony

Preparation steps

• Beat the eggs. Lightly add sugar and beat for a good 5 minutes. Mix flour, thickener, cocoa and baking powder and add everything to the mixture. Good, but not too long, mix. Grease and flour a cake tin about 20-22 cm in size (or line it with baking paper, as you prefer), pour in and distribute the dough evenly. Bake in a preheated oven (180 ° C) for about 20-25 minutes. Leave in the mold to cool. Cut the cooled biscuit in half. Place the first half of the biscuit on the appropriate tray, and place a bottomless mold (ring) around it and place the strawberries on it with the thicker part facing down. Saute the rest of the strawberries with the juice, mix in the cake topping and sugar and cook while stirring. Cool slightly (while stirring) and pour the mixture over the strawberries and biscuits. Shake the plate well several times so that the mixture is well distributed. Leave in the refrigerator for at least 30 minutes to cool.
• Now, who likes "fatter" (this is not in the ingredients!) Can spread 200 g of whipped sweet cream on the cooled mass, to which a bag of vanilla sugar and a bag of whipped cream have been added. Second cream Put gelatin in cold water and soak for about 5 minutes. Simmer strawberries with yogurt, add cheese, mix everything well. Beat the egg yolk with the sugar and a spoonful of water until creamy, add the cheese and strawberry mixture, mix well again. Beat the egg whites and mix lightly. Drain the gelatin, melt over low heat. First add a few tablespoons of the mixture to the gelatin, and only then add the prepared mixture to the mixture while stirring. Leave it in the fridge for about 10 minutes, and when it starts to gel, apply the mixture to the biscuit, then leave it in the fridge for a few hours (preferably overnight) to cool well. And put whipped cream on top