Elderflower syrup yogurt slices

Ingredients for 1 servings:

• 3 m.-sized eggs
• 130 g icing sugar (powdered sugar)
• 110 g Flour, smooth
• some lemon zest, grated
• 125 ml syrup (elderberry syrup)
• 150 g yogurt
• 50 g quark (cottage cheese)
• 50 g sour cream
• some lemon zest, grated
• 5 sheets of gelatin
• 100 ml syrup (elderberry syrup)
• 125 ml cream (whipping cream)
• 2 egg whites
• 2 tbsp, levelled sugar
• 125 ml syrup (elderberry syrup)
• 3 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Juicy and refreshing

For the sponge cake, beat the eggs with the icing sugar until very foamy. Lightly fold in the flour and lemon zest. Pour into a baking tin (approx. 30 cm x 20 cm) lined with baking paper and bake in a preheated oven at 180°C (top and bottom heat) for 12-15 minutes. Invert the cooled sponge cake on a baking frame and drizzle with elderflower syrup. For the filling, mix together the yogurt, curd cheese, sour cream and lemon zest well. Soak the gelatine in cold water, then whip the cream until stiff. Beat the egg whites with granulated sugar until stiff. Heat the elderflower syrup, dissolve the squeezed gelatine in it and stir into the curd mixture. Fold in the whipped cream and the egg whites. Spread this cream over the soaked sponge cake. For the jelly topping, soak the gelatine in cold water, then squeeze it out and dissolve it in the warmed elderflower syrup. Spread slightly cooled on the cake and let it set in the refrigerator.