Light yogurt-apricot cake

Ingredients for 1 servings:

• 75 g sugar
• 2 egg yolks
• 2 egg whites
• 2 tbsp water, cold
• 100 g flour
• 1 tsp baking powder
• 2 cans of apricots
• 16 sheets of gelatin
• 700 ml natural yogurt
• 1 tbsp lemon juice
• 100 g sugar
• 400 ml cream
• 30 g sugar
• 20 g pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the base: Beat egg whites with 2 tablespoons of cold water until stiff. Beat egg yolks with sugar until frothy, sift flour and baking powder into the egg mixture, and fold in. Finally, fold in the stiff egg whites and bake in a preheated oven at 180°C for about 15 minutes, then let cool. For the topping: Drain the apricots and reserve about 18 for garnish. Puree the remaining apricots with a little of the juice. Soak 6 gelatin leaves and mix with the puree. Now soak the remaining 10 gelatin leaves and whip 200ml of cream until stiff. Mix together the yogurt, lemon juice, and sugar, and fold the stiffly whipped cream into the yogurt cream. Place a cake ring around the base. Spread 1/4 of the cream on the base, then carefully spoon the apricot puree on top (chill for about 15 minutes). Then pour the remaining cream over the apricot puree. Whip the remaining 200ml of cream with 30g of sugar until stiff peaks form. Garnish the cake with the cream and the reserved apricots. Finally, sprinkle the chopped pistachios on top. Refrigerate for 2 hours.