Alien cake

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar
• 1 tbsp vanilla sugar
• 80 g flour
• ½ tsp baking powder
• 1 point jelly (woodruff)
• 600 g yogurt (vanilla)
• 180 g sugar
• 2 pkt. gelatin, ground
• 600 g cream

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Woodruff vanilla cake

Prepare the jelly according to the package instructions and let it cool. Pour about 300ml into a bowl and the rest onto a flat, ring-rimmed plate (so that the solid jelly becomes a round plate). Place the plate in the refrigerator and let it set. Separate the eggs and beat the egg whites until stiff peaks form. Whisk the egg yolks and sugar, vanilla sugar, and 2 tablespoons of hot water until frothy, then add the flour and baking powder and stir vigorously. Fold in the egg whites and spread the mixture into a greased 26cm springform pan. Bake in a preheated oven at 180°C for about 30 minutes. Let it cool. Mix the yogurt with the sugar. Dissolve the gelatin and stir in. Whip the cream until stiff peaks form and fold in as soon as it begins to set. Pour about 1/3 of the cream into the bowl with the jelly and stir or fold in as desired (I like it with as few pieces as possible—so it’s completely mixed in; my husband likes it with the largest, firmest pieces possible). Surround the base with a ring or leave it in the springform pan, then pile some of the green cream around the edge. Fill the center with the white cream and then spread the remaining green cream on top. Let it set in the refrigerator for at least 3 hours. Remove the ring and place the jelly platter on the cake. If you like, you can first cut out a smaller ring using a smaller plate, then slice the leftovers and use them to garnish the cake.