Lemon yogurt cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• ½ tsp baking powder
• 10 sheets of white gelatin
• 4 cups of cream
• 3 cups of yogurt (whole milk)
• 200 g sugar
• 2 lemons, grated peel
• 4 sheets of red gelatin
• 200 g jelly, red currant jelly
• 100 ml red wine
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Make a sponge cake from the dough ingredients. Soak the white gelatine. Mix together the yogurt, sugar, and lemon zest. Squeeze out the gelatine, dissolve it, and stir it into the yogurt cream. Chill. Place the base on a cake plate and place a ring around the base. Whip 3 cups of cream until stiff and fold it into the slightly set cream. Spread the cream on the base and chill for about 2 hours. Soak the red gelatine. Heat the jelly, vanilla sugar, and red wine, then dissolve the squeezed gelatine in the liquid while stirring. (Do not boil). Chill. When the liquid is cold, pour a layer over the set yogurt cream. Chill the cake for another hour. Whip the remaining cream until stiff and decorate the cake with cream. Quarter the lemon slices and place them on the cream puffs.