Pear yogurt cake

Ingredients for 1 servings:

• 100 g hazelnuts, ground
• 150 g sugar
• 2 eggs, separated
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 9 sheets of gelatin
• 900 ml yogurt 3.5% fat
• 2 lemon(s), the peel
• 2 can/n bulb(s)
• 400 g whipped cream
• 1 jar cranberries, in juice

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Separate the eggs, beat the egg whites, 50g sugar, vanilla sugar, and salt until stiff, then stir in the egg yolks and nuts. Pour into a greased and floured 26cm springform pan. Bake in a preheated oven at 175°C for about 20 minutes. Soften the gelatin. Mix together the yogurt and the remaining sugar, except for 1 tablespoon. Grate the lemon zest. Mix with half of the yogurt. Squeeze out 4 sheets of gelatin, dissolve, and stir in. Place all but one half of the pears on the sponge cake. Whip 300g of the cream until stiff. Fold half into the lemon yogurt. Spread over the pears and chill. Drain the cranberries, reserving the juice. Mix 5-6 tablespoons of this with the remaining yogurt. Squeeze out the remaining gelatin, dissolve, and stir in. Fold in all but 1 tablespoon of the berries and the remaining whipped cream. Spread over the cake. Chill for 4 hours. Whip the remaining cream and sugar until stiff, decorate the cake with cream and berries.