Ingredients:
3 egg(s)
1 egg yolk
150g sugar
1 pack vanilla sugar
100g flour
25 g cornstarch
1 tsp, crushed baking powder
20 g cocoa powder
1 tbsp water
250 g strawberries (currants, blackberries, raspberries…)
200 g yogurt, strawberry yogurt (or the equivalent variety)
600g whipped cream
2 packs of cream stiffener
50g sugar
6 strawberries, (halved)
Lemon balm
Preparation:
For the dough, place the eggs and egg yolks in a mixing bowl and mix with a hand mixer with a whisk on the highest setting for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute and continue beating for another 2 minutes. Mix the flour with the cornstarch and baking powder, sift half into the egg cream and stir briefly on a medium speed. Fold in the rest of the flour mixture in the same way.
Spread a good two thirds of the dough onto a baking tray lined with baking paper (30x40cm, greased, lined with baking paper), fold the paper into a fold in the open area of the tray directly in front of the dough so that an edge is created. Briefly stir the sifted cocoa powder and water into the remaining dough,
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