Chocolate Cake with Yogurt and Cherry Filling

Butter a 26cm-diameter cake pan with removable bottom and set aside

Next, in a stand mixer beat the eggs with half the milk powder

Beat the whites until stiff peaks form using the remaining milk powder

Fold the whites into the egg mixture and reserve

Combine the remaining ingredients with the cream and mix well

Pour the batter into the prepared pan and bake for 30 minutes

Allow to cool, then remove from pan and slice in half

Filling

Whip heavy cream until stiff peaks form

Prepare gelatin according to package instructions

Mix yogurt, milk powder, salt, and lemon zest with the prepared gelatin

Refrigerate until set, then fold in half of the strawberries

In a separate cake pan, place one half of the cake, top with the filling mixture, and cover with strawberry jelly

Repeat with the remaining cake and filling, and refrigerate until serving

Decorate with grated chocolate and remaining strawberries.