Yogurt – Fruit – Enjoyment

Ingredients for 1 servings:

• 5 m.-sized eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour, sifted
• 1 tsp baking powder
• 2 tsp cocoa powder
• 400 ml cream
• 2 packs of cream stiffener
• 100 ml milk
• 70 g sugar
• 500 g yogurt
• 8 sheets of gelatin
• 1 can peach(s) (or tangerines, cherries, etc.)
• 1 packet of pudding powder (vanilla)
• 2 tbsp sugar
• n. B. water

Instructions

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

light, refreshing yogurt cake and very variable

For the sponge cake, beat the eggs with the sugar for about 10 minutes, then fold in the sifted flour and baking powder. Pour half of the batter into a prepared springform pan. Fold the cocoa powder into the remaining batter and pour into a second prepared springform pan. Tip: You can also pour the entire batter into one springform pan and then just cut it in half. Then place in a preheated oven at 160°C for about 30-35 minutes. Once cooled, place a cake ring around one of the two layers (or a cut half). Drain the peaches, reserving the juice. Cover the base with the fruit (you can reserve some for decoration if you like). Top up the reserved juice to 500 ml (I use water). Cook a pudding according to the package instructions using 250 ml of the juice, 20 g (1/2 packet) of custard powder, and 1 tablespoon of sugar. Drizzle the thickened pudding over the fruit. For the cream, warm 100 ml of milk with the sugar (do not boil!). Stir the gelatine, which has been soaked in cold water and then squeezed out, into the warm milk. Pour the mixture through a sieve to avoid any lumps in the cream. Whip the cream with the cream stiffener until stiff. When the gelatine milk begins to set, stir it into the whipped cream along with the yogurt. Pour half of the cream onto the fruit base. Place the second layer on top and spread the remaining cream on top. Refrigerate the cake. As soon as the cream on the cake has set, cook another pudding using the remaining 250 ml of juice, 20 g of vanilla pudding powder, and 1 tablespoon of sugar. Carefully spread this mixture over the cake. As the cream begins to liquefy due to the warm juice, you can create wonderful patterns on the cake. Now everything needs to be refrigerated until ready to serve (preferably overnight).