Fruit cocktail cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 150 g sugar
• 4 m.-sized eggs
• 325 g flour
• 1 packet of baking powder
• 3 tbsp milk
• 1 class can/n cocktail fruits (425 ml)
• 8 sheets of white gelatin
• 1 cup of whipped cream (200 ml)
• 500 g yogurt (full-fat yogurt)
• ½ lemon(s), the grated peel and the juice
• 1 packet of vanilla sugar
• 1 tbsp sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the sponge cake, cream the butter or margarine with the sugar until creamy. Gradually beat in the eggs. Mix the flour and baking powder and add to the butter and egg mixture along with the milk; mix well. Pour the batter into a greased 26 cm springform pan and level the surface. Bake in a preheated oven (electric oven: 200°C, fan: 180°C) for about 25 minutes. For the filling, drain the cocktail fruit, reserving the juice. Soften the gelatin according to the package instructions. Whip the cream until stiff. Mix together the yogurt, fruit juice, lemon juice, lemon zest, vanilla sugar, and sugar. Squeeze out the gelatin, dissolve it according to the instructions, and stir it into the yogurt cream. Now fold in the cream and fruit and refrigerate. You should let it set almost completely, as the cream is quite runny. Cut the cooled cake base horizontally once and place the springform pan rim around the bottom half of the batter. Pour the cream on top and level it off. Cover with the second layer and let it set in the refrigerator for 2 hours. To serve, remove the edges and dust the cake with powdered sugar. Tip: You can decorate the cake with cocktail cherries and lemon balm leaves.