Plum yogurt cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 3 m.-sized eggs
• some lemon zest, grated
• 125 g flour
• ½ pack of baking powder
• Fat, for the shape
• Flour , for the shape
• 650 g plums
• 150 ml apple juice
• 100 g sugar
• 1 packet of vanilla sugar
• 3 tbsp lemon juice
• 10 sheets of gelatin
• 250 ml cream
• 300 g natural yogurt
• 1 pc. puff pastry
• some powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

with sponge and puff pastry

For the cake base, cream together the butter, sugar, salt, and vanilla sugar until fluffy. Beat in the eggs one at a time, then add the lemon zest. Mix the flour and baking powder together and fold into the butter and egg mixture. Grease and flour a 26 cm diameter springform pan, pour in the batter, and bake in a preheated oven at 175°C (fan oven) for approximately 20-25 minutes. Meanwhile, wash, halve, and pit the plums. Roll out the puff pastry into a 26 cm diameter circle on a floured surface, cut into 8 equal-sized cake slices on a sheet of baking paper, and bake in a preheated oven at 200°C (fan oven) for approximately 15-18 minutes. After baking, dust with icing sugar and let cool. Place a cake ring around the cooled cake base. Set aside 8-10 plum halves for decoration. Soak the gelatine in cold water. Bring the plums to a boil in a saucepan with apple juice, lemon juice, sugar, and vanilla sugar. Simmer uncovered for about 10-12 minutes over low heat, stirring continuously. Transfer the plums to a mixing bowl and stir in the squeezed-out gelatin. Chill this mixture for about 30 minutes. Whip the cream until stiff. Gradually fold the yogurt and cream into the cooled plum mixture and spread it on the cake base. Chill the cake for at least 3-4 hours. Decorate with the remaining plum halves and the puff pastry fans before serving.