Raspberry yogurt cake

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 1 pack of pudding powder (vanilla, 40 g), topped up to 150 g with flour
• 500 g natural yogurt
• 100 g sugar
• 8 sheets of gelatin or 2 packs of instant gelatin
• 200 ml cream
• 300 g raspberries
• 2 cl raspberry liqueur
• 1 lemon(s), the juice
• 400 ml cream
• 50 g almond(s), flakes, roasted
• 16 raspberries, whole

Instructions

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

Separate the eggs. Weigh the sugar, flour, and custard powder and set aside. Beat the egg whites until air bubbles form. Add the sugar. Whisk the egg yolks, then fold them into the beaten egg whites. Sift the flour over the mixture and fold it in. Pour into the 26 cm diameter dish and bake for about 20 minutes at 200°C. Allow the gelatin to swell, then warm it in a little water. Mix the yogurt with the sugar and adjust the liquid gelatin. When the mixture begins to set, fold the stiffly whipped cream into the yogurt cream. Set aside 16 pieces of fruit for decoration and puree the rest. Halve the yogurt cream and fold the raspberry puree and raspberry liqueur into half of the cream. Stir the lemon juice into the remaining cream. Remove the cooled sponge cake from the dish and cut it horizontally twice. It’s best to make the sponge cake a day in advance so it’s easier to cut. Place the cake ring around the bottom layer and spread the raspberry cream on top. Place the second layer on top and spread the light cream on top. Top with the third layer and refrigerate the cake. Remove the cake ring and spread the cream on the cake. Cut into 16 slices using a cake slicer and sprinkle with toasted almond flakes. Decorate each slice with a dollop of cream. Place raspberries inside the dollops.