Raspberry cubes on the skewer

Preparation

1. Separate the eggs for the sponge cake. Whisk the egg whites until stiff using the balloon whisk attachment on your electric mixer. Gradually add in salt, vanilla sugar and 100 g sugar. Mix in the egg yolk. Sieve flour and baking soda over the egg mix and fold in. Lay baking paper (approx. 32 x 39 cm) on the baking tray. Pour the mixture onto it and spread it evenly. Bake in a pre-heated oven (electric oven: 200°C/fan oven 180°C) for approximately 10 minutes. Take the sponge out of the oven and leave to cool.

2. Soak the gelatine in cold water for the filling. Mix in lemon juice, curd, yoghurt and 50 g sugar. Squeeze out the gelatine, slowly dissolve it in a pot at low heat while stirring, mix in 4 tbsp. cream, then mix into the remaining cream. Leave to cool in the fridge for approx. 10 minutes until it begins to jellify.

3. In the meantime, stir starch with 2 tbsp. water until smooth. Bring jam to the boil. Stir in the starch and simmer for approx. 1 minute. Remove from the stove.

4. Beat cream until stiff and mix with the cream. Spread sponge cake with the jam and half diagonally. Spread cream on one half of the sponge cake and place the second half carefully on top. Place the cake in the fridge for at least 3 hours. Cut into small squares and decorate with fresh strawberries and skewers.

Preparation time approx. 40 min. + 3 hr. 30 min. waiting time.