Blueberry and currant cake

Ingredients for 1 servings:

• 1 cake base (sponge cake base for fruit), ready-made or homemade
• 300 g yogurt (cream yogurt) or mild whole milk yogurt
• 100 g sugar
• 5 tbsp lemon juice
• 6 sheets of white gelatin
• 200 g whipped cream, whipped until stiff
• 500 g blueberries
• 250 g currants, red
• 1 bag/s of cake glaze, red
• 2 tbsp sugar
• 250 ml currant juice, red, or water

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Refrigerator cake, quickly prepared

Mix the yogurt, sugar, and lemon juice. Soak the gelatin according to the package instructions, dissolve it, and stir it in. Refrigerate until the mixture begins to set. Fold the stiffly whipped cream into the yogurt and pour the mixture onto the sponge cake encased in a cake ring. Refrigerate until the yogurt mixture sets. Distribute the prepared berries over the cake. Prepare the cake glaze according to the package instructions with the sugar and liquid, let it cool slightly, and pour it over the berries. Refrigerate until the glaze sets and serve chilled.