Mango passion fruit yogurt cake

Ingredients for 1 servings:

• 1 egg(s)
• 125 g sugar
• 125 g butter
• 250 g flour
• ½ pack of baking powder
• 450 g natural yogurt
• 600 g passion fruit juice
• 3 packs of cream powder (Aranca yogurt dessert apricot-passion fruit)
• 3 sheets of gelatin
• 2 mangoes
• 3 passion fruit(s)
• 1 pack of physalis
• 6 sheets of gelatin
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

Fresh and light, perfect for summer!

I think this cake is perfect for summer. The yogurt and fresh fruit make it a light, delicious cake. First, prepare the shortcrust pastry. To do this, mix the egg, 125g sugar, 125g butter, 250g flour, and half a sachet of baking powder with a dough hook until doughy. Pour the dough into a springform pan and bake at 170°C for approx. 20-25 minutes. Let the dough cool. Prepare the yogurt cream. Briefly mix 600ml passion fruit juice and three sachets of Aranca Yogurt Dessert Apricot-Passion Fruit on the lowest speed. Then beat on the highest speed for 3 minutes until frothy. Stir in 450g yogurt on the highest speed. Soak 3 sheets of gelatin in cold water. Then squeeze out the gelatin. Dissolve the swollen gelatin in a double boiler over low heat. Stir one tablespoon of the yogurt cream into the liquid gelatin. Then stir another tablespoon of the yogurt cream into the gelatin. Then add the gelatin to the yogurt cream and mix thoroughly. Spread the yogurt cream onto the cooled shortcrust pastry. For the fruit purée, halve the passion fruit and scoop out the flesh with a spoon. Next, separate the flesh from the seeds. To do this, press the flesh through a sieve. Peel the mangoes and remove the stones. Remove the physalis from its skin and wash it. Puree the fruit in a blender and add a packet of vanilla sugar. Soak 6 sheets of gelatin in cold water. Then squeeze out the gelatin. Dissolve the swollen gelatin in a water bath over low heat. Stir one tablespoon of the fruit purée into the liquid gelatin. Then stir another tablespoon of the fruit purée into the gelatin. Stir a total of about 4 tablespoons into the gelatin. Then add the gelatin to the fruit purée and mix thoroughly. Pour the fruit puree over the yogurt cream and spread evenly. Chill the cake in the refrigerator for about 2 hours to allow the mixture to set.