Milk
4 eggs
One cup of natural yogurt
3/4 cup of butter
One box of strawberry gelatin
2 cups of sugar
3 cups of all-purpose flour
One teaspoon of baking powder
Filling
150g of strawberries
One-quarter cup of water
3 tablespoons of sugar
One envelope of unflavored gelatin
One-quarter cup of water
One can of condensed milk
One can of heavy cream
One cup of milk
Topping
4 tablespoons of strawberry jelly
One tablespoon of water
3 cups of marshmallows
Accessory
Round shape
Milk
4 eggs
One cup of natural yogurt
3/4 cup of butter
One box of strawberry gelatin
2 cups of sugar
3 cups of all-purpose flour
One teaspoon of baking powder
Filling
150g of strawberries
One-quarter cup of water
3 tablespoons of sugar
One envelope of unflavored gelatin
One-quarter cup of water
One can of condensed milk
One can of heavy cream
One cup of milk
Topping
4 tablespoons of strawberry jelly
One tablespoon of water
3 cups of marshmallows
Accessory
Round shape
Milk
In a blender, beat the eggs, yogurt, butter, gelatin, and sugar
Place in a bowl and add flour and baking powder
Mix well
Place in a greased and floured cake pan
Bake at 180°C until golden brown
Filling
Heat the strawberries, water, and sugar over low heat
Remove from heat and let cool
Dissolve the gelatin in hot water or in a microwave-safe bowl
Blend in a blender the mixture of strawberries, dissolved gelatin, condensed milk, heavy cream, and milk
Refrigerate until creamy
Cut the cake in half and fill
Topping
Mix the jelly and water over low heat
Heat until warm, then remove from heat
Strain through a sieve to cool
Top the cake with marshmallows, spreading small portions of the jelly and, with a spoon, create arabesques for decoration.
