Apple yogurt cake

Ingredients for 1 servings:

• 125 g margarine
• 125 g sugar
• 3 eggs
• 100 g flour
• 50 g desiccated coconut
• ½ pack of baking powder
• 500 g apples, peeled
• ½ pack of jelly, lemon flavor
• 1 cup apple juice
• 1 cup sugar
• 500 g yogurt
• 500 g cream

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 35 minutes; Total time approx. 9 hours 5 minutes

Very refreshing

Sponge cake base: Beat the soft margarine with the sugar until fluffy. Add the eggs and beat until golden brown. Add the flour, desiccated coconut, and baking powder to the egg mixture and stir in. Pour the batter into a greased and floured 28cm springform pan and bake in a preheated oven at 180°C (convection oven) for about 20 minutes. Topping: Dice the apples and sauté them in a little water. Mix the lemon jelly with the sugar and apple juice and let it swell for about 10 minutes. Then fold in the apple pieces and heat everything through. Then stir in the yogurt. Whip the cream until stiff peaks and fold into the apple mixture. Pour the apple-yogurt mixture onto the base and smooth it down. Chill the cake overnight and decorate as desired before serving.