Cream Torte with Strawberries and Almonds

For the cake, separate eggs and beat yolks with 3 tablespoons water, lemon zest and 60 grams (approximately 1/3 cup) sugar until fluffy. Beat egg whites with remaining sugar until stiff.

Mix flour, corstarch, almonds and baking powder and fold gently into egg yolk mixture with egg white mixture and lemon juice. Line a springform pan 24 cm diameter (approximately 8 inches diameter) with parchment paper. Spread batter in prepared pan and bake cake in oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Remove cake from oven and let cool slightly. Remove cake from pan and let cool for at least 2 hours.

For the filling, soak clear gelatin in plenty of cold water. Mix milk, vanilla sugar and 100 grams (approximately 1/2 cup) cream in a saucepan and heat to a boil. Remove filling mixture from heat and let cool briefly. Squeese gelatin well, stir into filling mixture until dissolved and refrigerate until partially set. Beat remaining cream until stiff and fold into filling mixture with the yogurt.

Cut cake horizontally into two layers.

Rinse, hull and quarter strawberries and fold into filling. Set a cake ring around the bottom cake layer. Spread filling over bottom cake layer and top with top cake layer. Refrigerate torte for at least 3 hours.