Raspberry yogurt cream cake

Ingredients for 1 servings:

• 12 pieces of rusk
• 200 g nougat
• 6 sheets of white gelatin
• 300 g yogurt
• 150 g sour cream
• 50 g sugar
• 1 packet of vanilla sugar
• 1 packet of sugar (lemon)
• 3 tbsp lemon juice
• 250 ml whipped cream
• 500 g raspberries, fresh, sorted
• 2 packs of cake glaze, red
• 4 tbsp sugar
• 200 ml currant juice, red or black
• 300 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

No-bake refrigerator cake, for 12 pieces

For the base, break the rusk into pieces, then finely crumble and place in a bowl. Melt the nut nougat in a stainless steel bowl over a hot water bath over low heat, stirring continuously. Stir the crumbs into the nougat. Place a 26 cm cake ring on a cake plate lined with a cake base. Spread the crumb mixture into it and press it down to form a base. Chill the base. Soak the gelatin according to the package instructions. Mix the yogurt, sour cream, sugar, vanilla sugar, lemon sugar, and lemon juice well. Squeeze out the gelatin and dissolve it in a saucepan over low heat, stirring continuously. Stir a little yogurt cream into the gelatin, then stir the gelatin mixture into the remaining yogurt cream and chill. When the cream begins to thicken, whip the cream until stiff peaks form and carefully fold it in. Spread the cream over the base and smooth it down. Refrigerate the cake for at least 2 hours. For the topping, scatter the raspberries over the cake. Make a glaze from cake glaze powder, sugar, currant juice, and water according to the package instructions and spread it over the raspberries. Refrigerate the cake until the glaze has set. Loosen the cake ring with a knife and remove it.