Sponge Cake (all ingredients at room temperature) 🔺 205 g flour 🔺 5 g dark cocoa powder 🔺 4 g baking powder 🔺 3 g baking soda Mix the dry ingredients until well combined. 🔺 2 eggs 🔺 175 g sugar Beat the eggs and sugar for about 4–5 minutes until light and fluffy. 🔺 75 g melted butter 🔺 160 g plain yogurt or kefir 🔺 1–1.5 tsp water-soluble food coloring (depending on the desired color intensity) Sift in and mix half of the dry ingredients. Add the remaining dry ingredients and gently fold until a smooth batter forms. Pour the batter onto a baking tray lined with parchment paper. 🔺 Tray size: 25 × 37 cm Bake in a preheated oven at **170°C (338°F)** for about **15–20 minutes**. Test with a wooden skewer; it should come out clean. Allow the sponge cake to cool completely to room temperature. Cut out circles measuring **6–7 cm** in diameter. Crumble the remaining sponge cake and set aside. ❤️ Berry Filling 🔺 300 g mixed berries 🔺 1 tsp lemon juice 🔺 50 g sugar (¼ cup) 🔺 20 g cornstarch (¼ cup) Blend the berries until smooth, then strain through a sieve. Add the lemon juice, sugar, and cornstarch. Bring to a boil over medium heat, stirring constantly and paying close attention to the bottom of the saucepan. Cook for **1.5–2 minutes**, then let the filling cool completely to room temperature. ❤️ Chantilly Cream 🔺 250 g cream cheese (such as Philadelphia, Almette Natural, or similar) 🔺 40 g powdered sugar 🔺 10 g vanilla sugar Beat until smooth. 🔺 250 ml cold heavy whipping cream (33–36% fat) Gradually pour in the cream while mixing continuously until light and fluffy. Assembly Fill and assemble the desserts as shown in the video. Coat the outside with the reserved sponge crumbs and chill before serving. Enjoy! ❤️🍓🍰 #rezepte #rezepteideen #ricetta #cooking #desserts - @foodmaster003