Sponge cake: preheat the oven to 180°C. Separate the egg whites from the yolks, beat them with a pinch of salt to stiff peaks. Add sugar and beat the whites again. Separately add the egg yolks, mixing briefly after each one. Add cold water and sifted flour with baking powder and cocoa. Stir lightly until uniform. Put baking paper on the baking mold and pour the batter into it. Even out the surface of the batter. Bake the sponge cake for about 30 minutes.
When cool, take the cake out the mold, using a sharp knife to separate it from the sides of the mold. Take the baking paper out, and cut the cake horizontally into two thinner layers.
Yogurt filling: dissolve the citrus flavor gelatin in 200ml of hot water and leave it to cool. Mix the yogurt with vanilla sugar. When the gelatin cools down, add a few tablespoons of yogurt, mix and pour the gelatin in the yogurt mixture. Mix or stir all the ingredients together. Put one of the sponge cake layers in a form with baking paper. Put the yogurt mixture on the sponge cake. Refrigerate the cake until it sets (for a few hours).
When the cake sets, put a thin layer of Dijo Strawberries in gel on top and refrigerate again.
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