A simple but delicious cake recipe:
Preheat the oven to 180 °C (gas mark 3-4). Grease the bottom of the pan and dust with flour.
Separate the eggs. Beat the egg yolks with the sugar and salt until creamy. Add the baking powder with the flour and stir through. Beat the egg whites until stiff. Fold the stiff peaks and the hazelnuts into the egg yolk mixture. Spread the batter evenly in the pan, bake in the oven for 25 minutes. Remove the cake from the pan and cool completely, then place it in the pan again with the top side down. Clean, rinse and drain the strawberries. Set aside 9 nice berries, preferably round. Spread the remaining berries evenly over the cake.
Soak the gelatin in cold water for 10 minutes, let it melt dripping wet at low temperature. Stir 3 tbsp yogurt into the gelatin to even it out, then pour the gelatin into the yogurt cream while stirring throughout. Whip the sweet whipped cream until stiff and stir it in, spread evenly over the base and set aside to cool.
Cut the remaining strawberries in half, one whole. Warm the cooking chocolate in a bain-marie, put it in a small freezer bag, cut a tiny corner small and draw ladybug motifs on the strawberry halves. Remove the cake from the cake springform pan, place on a plate and press the pistachios around the edge. Place 16 lemon balm leaves all around, top with a strawberry ladybug. In the center
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