- 3 Eggs
- 1 pinch Salt
- 3 ounces Sugar
- 2 ounces Pastry flour
- 1 pinch Baking powder
- 3 tablespoons ground almonds
- 1 small Organic orange
- 1 ½ pounds Strawberries
- 12 sheets Gelatin
- 1 ½ pounds Yogurt (low-fat)
- 1 pinch Vanilla sugar
- 1 ounce Amaretto cookie
- Sweetener (to taste)
- 4 ounces Whipping cream
- 1 tablespoon Red currant jelly (or other red fruit jelly)
- 1 pinch red Pie glaze (or cornstarch)
- ½ cup cabbage
Line the bottom of a springform pan (26 cm diameter) (approximately 10-inch diameter) with parchment paper. Separate the eggs. Beat egg whites and salt in a large bowl with a hand mixer until stiff.
Combine yolks with 3 tablespoons warm water and sugar in a bowl. Beat until thick and creamy with the hand mixer.
Mix flour and baking powder in a small bowl, then sift over the yolk mixture into the custard and add the ground almonds.
Add the beaten egg whites to yolk mixture and fold in gently with a rubber spatula.
Pour the batter into the prepared springform pan and smooth top. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, 25-30 minutes.
Remove side of pan and let cake cool completely on a wire rack. Meanwhile, rinse the orange in hot water, wipe dry and finely grate 2 teaspoons zest. Cut orange in half and squeeze half.
Rinse strawberries in a bowl of cold water and gently pat dry. Set aside about 1/4 of berries for garnishing.
Coarsely puree remaining berries in a tall vessel with an immersion blender. Soak the gelatin in cold water for about 5 minutes.
In a bowl, mix yogurt with vanilla sugar, orange zest and 4 tablespoons orange juice until smooth.
Heat the softened gelatin in a small pot until it has dissolved.
Mix 4 tablespoons of the yogurt mixture into gelatin, then mix gelatin into remaining yogurt mixture. Add pureed strawberries and mix in amaretto cookies. Mix in sweetener to taste.
Beat cream until stiff with the hand mixer. Loosely fold into the yogurt mixture, leaving streaks.
Heat jelly until melted. Coat the cooled cake with jelly. Replace side of springform around the cake base.
Pour the strawberry-yogurt mix onto the cake and smooth the top. Chill cake in the refrigerator until set, at least 3 hours.
Prepare the pie glaze according to package instructions with the cherry juice (or whisk 1 pinch of cornstarch into juice).
Garnish cake with the remaining strawberries and coat with the glaze. Let glaze set and slice cake to serve.