Raspberry yogurt cake

Ingredients for 1 servings:

• 4 egg whites
• 200 g sugar
• 200 g ground walnuts or hazelnuts
• e.g. raspberries or blackberries or similar.
• 500 g natural yogurt
• n. B. sugar
• 1 packet of vanilla sugar
• 250 ml cream
• 9 sheets of gelatin
• n. B. Berries
• e.g. cream
• e.g. mint

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without flour – gluten-free

For the batter, beat the egg whites until stiff, add the sugar, and continue beating briefly until creamy. Stir in the ground walnuts (hazelnuts are also an option). Bake at 180°C on the middle rack of the oven for about 30 minutes. Allow to cool. Meanwhile, soak the gelatine in cold water and whip the cream until stiff. Stir the yogurt, sugar, and vanilla sugar until smooth. Dissolve the gelatine with a spoonful of the yogurt mixture over low heat on the stovetop, then slowly stir it into the remaining yogurt mixture. Caution: The gelatine must not be too hot, or it will clump in the cold yogurt mixture. Carefully fold the stiffly whipped cream into the yogurt mixture. Enclose the cooled base in a cake ring and scatter the raspberries/blackberries, etc., on top. Then spread the yogurt-cream mixture on top and smooth it down. Chill for at least 2-3 hours, but ideally overnight. Decorate the cake with berries, cream, and mint leaves as desired and serve.