For the mixture:
For the cream:
The egg whites are beaten with a mixer along with the salt and lemon juice until stiff peaks form. Once the mixture thickens, 110 g of powdered sugar is added while continuously beating. Then, the sifted flour and the remaining 70 g of powdered sugar are gently folded in by hand. The mixture is poured into a cake mold lined with parchment paper and baked in a preheated oven at 170°C for 35 minutes.
To prepare the cream, the Cremio whipped cream is beaten with a mixer for a few minutes in a deep bowl, after which MyDay yogurt is added and briefly mixed until a fluffy cream is achieved.
The cooled cake is cut in half horizontally. The cream is evenly spread between the layers and on top, with strawberries arranged on both layers.