Kiwi yogurt cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 170 g sugar
• 2 tbsp water, hot
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g flour
• 40 g cornstarch
• 6 kiwi(s), green
• 2 kiwi(s), yellow
• 1 lemon(s), juice and zest
• 700 g yogurt
• 11 sheets of gelatin
• 1 tbsp honey

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

For the sponge cake, beat the eggs with the water until frothy, then add 80g of the sugar, salt, and one packet of vanilla sugar. In another bowl, mix the flour with the cornstarch, then sift it into the egg and sugar mixture and carefully fold it in. Bake the sponge cake in a 26cm springform pan lined with baking paper in a preheated oven (175°C top/bottom heat) for about 25 minutes until golden brown (do the skewer test!). Allow to cool thoroughly and then remove from the pan. If desired, you can turn the base upside down to create a nice, flat surface. For the yogurt cream, peel and cube 4 green kiwis, bring to a boil with about 3 tablespoons of the freshly squeezed lemon juice, 2 tablespoons of the remaining sugar, and the grated lemon zest, then simmer for about 5 minutes over low to medium heat. Soak 10 sheets of gelatin in cold water and dissolve them in the cooked kiwifruit. Mix 75g of the sugar and the second packet of vanilla sugar with the natural yogurt. Let it cool slightly and adjust the two mixtures slightly, then stir in the remaining kiwi mixture. Place a cake frame around the base and spread the cream evenly over it. Let it set in the refrigerator for a few hours (preferably overnight). Divide the cake into 12 pieces. For the fruit coating, peel and puree 1-2 green kiwis, soak and dissolve the last sheet of gelatin, mix it with the fruit mixture, and place it in the center of the cake. If you like, you can draw a pattern on the cake with a spoon or toothpick. For the decoration, slice the yellow kiwis and the remaining green kiwifruit and brush with the slightly warmed honey. Arrange on top of the cake and refrigerate until ready to serve.