Coconut yogurt cake with lemon

Ingredients for 1 servings:

• 4 eggs
• 1 packet of vanilla sugar
• 1 tbsp sugar
• 75 g flour
• 75 g cornstarch
• 3 tsp, leveled baking powder
• 50 g desiccated coconut
• Fat for the mold
• Breadcrumbs for sprinkling
• 3 lemons
• 100 g sugar
• 6 sheets of white gelatin
• 300 g natural yogurt
• 500 ml cream
• 1 jar jelly (quince jelly)
• 300 ml cream
• 2 packs of cream stiffener
• 3 tsp sugar
• 100 g desiccated coconut
• 12 balls of confectionery (Raffaello balls)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

Place the eggs, sugar, and vanilla sugar in a bowl and beat until frothy. Mix the flour with the cornstarch, sift it onto the mixture, and fold in the desiccated coconut. Grease a 26cm springform pan, sprinkle with breadcrumbs, pour in the batter, smooth it down, and bake in an oven preheated to 180°C for 25-30 minutes. Remove the cake from the oven, let it cool slightly in the pan, remove from the pan, cut it in half horizontally, and slice the top layer straight. For the filling, heat the lemon juice and sugar in a saucepan, dissolve the well-soaked gelatine in it, remove from the heat, and let it cool. Just before it sets, stir in the yogurt and fold in the whipped cream. Spread 2 cake layers with the quince jelly, place one layer on a cake plate, and enclose it in a cake ring. Spread one-third of the cream evenly over the base, cover with the second layer, spread another third of the cream evenly over the base, cover with the third layer and spread the remaining cream over the cake. Let the cake cool completely in the refrigerator, ideally overnight. Then take the cake out of the refrigerator and remove the cake ring. Whip the cream with cream stiffener until stiff, sweeten with sugar and spread the cream all over the cake. Fill the remaining cream into a piping bag with a perforated nozzle. Sprinkle the cake with desiccated coconut, pipe the cream onto the cake, garnish with Raffaello balls and lemon slices and refrigerate until ready to serve.