Yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 120 g sugar
• 90 g flour
• 2 cups of yogurt
• 6 sheets of gelatin
• 200 g powdered sugar
• 1 packet of vanilla sugar
• 3 tbsp rum
• ¼ liter cream (whipping cream)
• 1 kiwi(s) or other fruit

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

For 12 pieces

For the pastry, beat the eggs and sugar until thick and foamy, then lightly fold in the flour. Bake at 180°C for about 45 minutes (you may want to do a toothpick test beforehand). For the filling, mix the yogurt with the icing sugar and vanilla sugar. Stir in the gelatine, which has been soaked in cold water, squeezed out, and dissolved in warm rum. Let it set for about 15 minutes, then stir in the whipped cream with a mixer. Cover the sponge cake with a cake ring, pour the filling on top, and chill in the refrigerator for a few hours. Before the filling sets completely, decorate with kiwi slices or other fruit.