Yogurt and sparkling wine cake with wafer rolls and raspberries

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 66 g sugar
• 60 g flour
• 20 g cornstarch
• ¼ tsp baking powder
• 20 g butter
• 200 g whipped cream
• 300 g Greek yogurt
• 250 ml sparkling wine
• 8 sheets of gelatin
• 100 g sugar
• 200 g raspberries
• Wafer rolls (chocolate wafer rolls)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

For the sponge cake, melt the butter and let it cool in a bowl while still liquid. Line a 24-26 cm springform pan with baking paper or place a baking frame on the baking paper. Preheat the oven to 180°C. Beat the eggs, salt, and sugar for about 15-20 minutes until fluffy. Mix the flour, baking powder, and cornstarch, sift into the egg mixture, and fold in by hand. Briefly fold in the melted butter. Pour the batter into the pan and bake in the preheated oven for about 15 minutes. Immediately after baking, loosen the cake from the edge with a knife, turn it out onto a wire rack, remove the baking paper, and let it cool completely. Place a cake ring around the sponge cake. Place the wafer rolls along the edge of the ring. Mix together the yogurt, sparkling wine, and sugar. Soak the gelatine in water, squeeze out the excess liquid, and melt in a saucepan over low heat. Add some of the yogurt mixture. Add the yogurt gelatin to the bowl with the yogurt and stir in. Chill. As soon as the mixture begins to set, whip the cream until stiff and fold in. Fold in the raspberries. Pour the mixture into the cake ring. Chill the cake for at least 3 hours. Carefully remove the cake ring and serve.