A simple but delicious cake recipe:
Liter. Beat egg yolks and 50 g sugar with the whisks of a mixer for about 7 minutes until creamy white. Sift the flour on top, but do not fold it in yet. Whip the egg whites with the remaining sugar until stiff. Stir the flour with a quarter of the egg whites into the egg yolk mixture, gently fold in the remaining whites. Spread on a baking tray lined with greased parchment paper (approx. 40×30 cm) and bake in a heated oven at 240 °C (gas 4-5, convection oven 5-6 min. at 215 °C ) for 7 min.
Remove the paper from the baking tray and turn out onto a surface sprinkled with sugar. Brush paper with a little water and carefully peel off after 2 min. Cut out a base of 20 cm ø. Cut out 2 strips, each 4 cm wide and 30 cm long. Place the base in a cake springform pan (20 cm D diameter) and place the strips around the edge with the browned side facing in.
Pluck berries from panicles, rinse and drain when cool. Soak gelatin until cooled. Chop cooking chocolate, melt in hot water bath. Stir with yogurt until smooth.
Beat egg whites with sugar until soft peaks form. Melt the dripping wet gelatine in a saucepan at low temperature, stir with 3 tbsp of the yogurt mixture until smooth, fold into the remaining yogurt mixture. Form the berries on top of the yogurt mixture, gently fold in with the snow. Fill the mousse into the cake springform pan. Cover with plastic wrap and bake for at least 5 hours.
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