Yogurt cake with blueberries

Ingredients for 1 servings:

• 2 egg yolks
• 2 tbsp water, warm
• 50 g sugar
• 1 packet of vanilla sugar
• 2 egg whites
• 20 g flour
• ½ tsp baking powder
• 1 cup of yogurt
• 50 g sugar
• 1 pack of red gelatin
• 2 cups of cream
• 2 tbsp sugar
• 1 jar blueberries
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, prepare a sponge cake base. To do this, mix the egg yolks with the water, sugar, and vanilla sugar. Add the sifted flour and baking powder. Then fold in the stiffly beaten egg whites. Line a springform pan with baking paper and pour in the batter. Bake in a preheated oven at 180°C for about 15-20 minutes (do not let it brown). Drain the blueberries well. Mix the yogurt with the sugar. Dissolve the gelatine according to the instructions and fold in. Whip the cream with the cream stiffener, sugar, and vanilla sugar until stiff. Then fold the cream into the blueberries. Place a cake border around the cooled sponge cake base and spoon the blueberry filling onto the cake. Refrigerate the cake for about 3-4 hours. Tip: Also tastes good with raspberries.