Raspberry yogurt cake

Ingredients for 1 servings:

• 150 g flour
• 50 g cornstarch
• 50 g almonds, ground
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 200 g sugar
• 4 eggs
• 80 g butter
• n. B. Chocolate and baking cocoa, optional
• 500 g yogurt
• 2 packets of vanilla sugar
• n. B. sugar
• 250 g cream
• 100 g raspberries, frozen
• 1 pack of strawberries, small
• 12 sheets of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 20 minutes

also delicious in gluten-free

For the base, separate the eggs and beat the egg whites until frothy. Beat the egg yolks with the sugar and 1 tsp of vanilla sugar until frothy. Combine the flour, ground almonds, cornstarch, and baking powder. Carefully add the flour mixture to the egg yolk mixture and mix with a mixer. Stir in the melted butter and finally fold in the beaten egg whites. This batter is enough for three thin layers in a 26 cm springform pan. For two light and one dark bases: Melt a little (light or dark) chocolate with the butter, if desired, then fill with 1/3 of the batter and mix with a little cocoa powder and melted dark chocolate. Once the batter has been baked in a springform pan at approx. 160°C (fan oven) for about 30-40 minutes, depending on the oven. If the batter is divided into three layers, the baking time is reduced to about 25 minutes (use a skewer to check if it is cooked). After baking, turn the base and springform pan out onto a wire rack and let cool. If the base isn’t divided into three springform pans, divide them further. For the cream, soak the gelatin in water. Let the raspberries thaw, then mix the yogurt with the raspberries. Add 2 packets of vanilla sugar and a little more sugar if desired. Dissolve the gelatin in a saucepan over low heat with a tablespoon of the yogurt cream. Then stir the mixture into the yogurt cream and refrigerate briefly. Whip the cream until stiff peaks and fold it into the cream. Place one layer on a cake plate and place a cake ring firmly around it. Halve the strawberries and place them cut-side out on the cake ring. If the strawberries are too high, trim off a little of the bottom. Spread 1/3 of the cream on the prepared layer. Place the second layer on top and spread the cream. Place the third layer on top and spread the cream, and let the cake chill for at least 4 hours. To decorate, chop the strawberries. Or melt 50g of dark chocolate and spread it in small, thin lines/circles on baking paper. Let it harden in the refrigerator and place it on the cake.