Strawberry and fromage blanc cake

Directions

1. Separate the eggs. ≈ 2 min
2. Whip the yolks with the warm water until they become light and fluffy, then gradually add two-thirds of the sugar and the vanilla sugar, until you have a light and airy cream. ≈ 4 min
3. Whip the egg whites to stiff peaks, adding the remaining sugar gradually. ≈ 10 min
4. Place the whites on top of the yolks and gently fold them in. ≈ 4 min
5. Sift together the flour, cornstarch, baking powder, and cocoa powder, then add to the whisk. ≈ 4 min
6. Immediately pour into a greased springform pan and bake in a preheated oven at 175-200 °C for 25-30 minutes. ⏱ 30 min
7. Once the cake has cooled, remove it from the pan and cut it into two slices. ⏱ ≈ 20 min
8. Wash the strawberries. Blend 500g of them and mix the puree with the yogurt and sugar. ≈ 4 min
9. Melt the gelatin according to package instructions, then gradually add the strawberry cream, one spoonful at a time. After adding about 10 to 15 spoonfuls, add the remaining cream all at once. ⏱ ≈ 7 min
10. Whip the cream and fold it in, then add the remaining 250g of strawberries, cut into pieces. ≈ 4 min
11. Place a disc in the mold, pour in the foam, and cover with the second disc. ≈ 3 min
12. Allow it to chill in the refrigerator for several hours. ⏱ ≈ 2 hr
13. Remove from the oven, cover with whipped cream, and decorate as desired. ≈ 2 min