Cake Crust
4 eggs
1 cup of natural yogurt
3/4 cup of oil
1 package of strawberry gelatin
2 cups of granulated sugar
3 cups of all-purpose flour
1 tablespoon of baking powder
Filling
150g strawberries
1/4 cup of water
3 tablespoons of granulated sugar
1 envelope of unflavored gelatin
1/4 cup of water
1 can of sweetened condensed milk
1 can of heavy cream
1 cup of milk
Topping
4 tablespoons of strawberry jelly
1 tablespoon of water
3 cups of mini marshmallows
Cake Crust
4 eggs
1 cup of natural yogurt
3/4 cup of oil
1 package of strawberry gelatin
2 cups of granulated sugar
3 cups of all-purpose flour
1 tablespoon of baking powder
Filling
150g strawberries
1/4 cup of water
3 tablespoons of granulated sugar
1 envelope of unflavored gelatin
1/4 cup of water
1 can of sweetened condensed milk
1 can of heavy cream
1 cup of milk
Topping
4 tablespoons of strawberry jelly
1 tablespoon of water
3 cups of mini marshmallows
Cake Crust
Preheat the oven to 180°C
In a blender, beat the eggs, yogurt, oil, gelatin, and granulated sugar
Pour into a bowl and add flour and baking powder
Mix well
Transfer to a greased and floured pan
Bake until golden
Filling
Heat strawberries, water, and granulated sugar over low heat
Remove from heat and let cool
Hydrate gelatin in water and dissolve in the microwave or a double boiler
Beat in blender the mixture of strawberries, dissolved gelatin, sweetened condensed milk, heavy cream, and milk
Refrigerate until creamy
Cut the cake in half and fill
Topping
Mix strawberry jelly and water
Heat over low heat until warm
Strain through a sieve and let cool
Top the cake with mini marshmallows, spreading small portions of jelly between and, using a spoon, create arabesque designs for decoration.
