Stracciatella Cake

Preheat the oven to 150°C (convection) and prepare a 26 cm springform pan.

Separate the eggs and put the egg whites into a fat-free bowl.

Beat the egg whites with 3 tablespoons of hot water until stiff, then gradually add the sugar and continue beating until it has dissolved.

Fold in the egg yolks briefly until a uniform mixture forms.

Mix the flour, baking powder and cocoa powder and fold in only briefly so the batter stays airy.

Pour the batter into the springform and bake for about 20 minutes.

Remove the sponge from the oven and let it cool completely on a wire rack.

Whip the cream powder (yogurt stabilizer) with cold milk according to the package instructions.

Fold in the stracciatella yogurt and mix until smooth.

Place a cake ring around the cooled base and pour the stracciatella cream in evenly.

Chill the cake for about 2 hours until the cream is set.

Decorate with chocolate shavings before serving.