Pitanga yogurt cake

Ingredients for 1 servings:

• 300 g pitanga
• 300 ml cream yogurt
• 250 ml whipped cream
• 4 tbsp, heaped powdered sugar
• 2 tbsp, heaped sugar
• 1 lemon(s), juice
• 1 pack of gelatin
• 3 eggs, separated
• 1 sachet of vanilla sugar
• 150 g sugar
• 100 g wheat flour
• 100 g cornstarch
• 3 tbsp water, hot

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 11 hours 40 minutes

Let the gelatine soak in a small bowl with the juice of one lemon for 20 minutes. Wash the pitanga and crush it with your fingers over a mixing bowl so that it falls into the bowl without the seeds. Then, in a blender, make a pulp with the sugar and chill. Shortly before the gelatine has finished soaking, cream the yogurt with 2 tablespoons of powdered sugar. Heat the gelatine on the stove until liquid, remove from the heat, and stir in 3 tablespoons of the yogurt. Stir this mixture into the remaining yogurt, then add the pitanga pulp and mix well. Let the cream set in the refrigerator. For the sponge base, beat the egg whites until stiff and sweeten with a little of the sugar. Beat the egg yolks with hot water until frothy, then gradually add the sugar and vanilla sugar to make a cream. Pour the beaten egg whites on top and sift the two flours over it. Carefully fold everything in with a spatula and pour the mixture into a springform pan lined with parchment paper and level the surface. Bake at 180°C (top/bottom heat). Remove after about 15 to 20 minutes, loosen the edge with a smooth knife and turn the sponge out onto a wire rack. Open the ring and remove the base. Carefully peel off the paper. This must be done quickly so that the residual moisture in the sponge does not dry onto the paper. Once cooled, cut into 3 layers and set each layer aside on a small board or piece of sturdy paper. Place the bottom layer on the cake plate and enclose it in a cake ring. After about 1 hour, the cream will have set slightly. Now whip the cream with the remaining 2 tablespoons of powdered sugar until stiff and stir into the semi-set cream. Fill the first layer with a good third of the cream, place another layer on top and spread a second third of the cream on top. Finally, place the third layer on top and spread the remaining cream evenly over it. Leave to set in the refrigerator overnight.