Gluten Free Mother’s Day Cake

For the biscuit:

• Beat the egg whites with half of the icing sugar until stiff.
• Beat the yolks, the remaining icing sugar and the vanilla sugar all together until you have a creamy mix. 
• Add the flour with the baking powder to the mix. Finally, add the stiff egg whites. 
• Mix gently with a whisk. Pour the mix into a spring-form tin lined with oven paper. 
• Bake in an oven pre-heated to 180° for 35-40 minutes. 
• Remove from the tin. Remove the oven paper and leave to cool.

For the filling:

• Soften the gelatin in cold water. 
• Mix the fresh cream cheese, yoghurt, sugar, vanilla sugar and strawberry purée. 
• Squeeze out the gelatin well and melt it in three dessertspoons of warm water. 
• Mix two tablespoons of the cream cheese mixture with the gelatin.
• Finally, stir the gelatin-mix and the finely chopped strawberries into the rest of the cream cheese mixture.
• Leave in the fridge for a while to firm.
• Whip the cream until thick and add to the mix.

To construct the cake:

• Divide the base of the cake horizontally. 
• Place one of the two sponge disks on a tray and secure with a cake ring. 
• Spread the strawberry-cream cheese-cream on the cake base.
• Cover with the second sponge disk. 

For the decoration:

• Beat the cream with the packet of vanilla sugar. 
• Remove the ring and cover the cake with the whipped cream. 
• Decorate with little sugar hearts and fresh strawberries.