Apricot and lemon yogurt cake

Ingredients for 1 servings:

• 1 kg natural yogurt (full milk yogurt!)
• 2 gr. can/n apricot(s)
• 14 sheets of gelatin
• 1 lemon(s), untreated, zest
• 5 tbsp apricot liqueur
• 650 ml whipped cream
• 125 g sugar
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 cake base (Vienna base), light, 3-part

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

fresh and delicious

Place the bottom layer of the three-part Viennese base on a cake plate and place a cake ring around it. Soak 11 gelatin sheets in cold water. Mix together room-temperature yogurt, 100g sugar, 1 sachet of vanilla sugar, and lemon zest. Squeeze out the gelatin and dissolve over low heat. Stir in 3 tablespoons of yogurt a spoonful at a time, then quickly stir this into the remaining yogurt. Whip 250g cream until stiff peaks form and fold into the cream. Spread about 1/4 of the cream on the bottom layer and scatter half of the well-drained apricots on top. Add the rest of the cream, except for 6 tablespoons (do not refrigerate), on top. Refrigerate for about 15 minutes. Soak 3 gelatin sheets in cold water, then puree the remaining apricots (except for 10 apricots) with 25g sugar and apricot liqueur. Squeeze out the gelatin and dissolve over low heat. Stir in the puree a spoonful at a time, followed by the remaining yogurt cream. Spread it on the cake. Place the second layer on top and chill the cake for at least 7 hours, preferably overnight. Whip 400g of cream with the cream stiffener and vanilla sugar until stiff. Remove the cake from the ring and spread 2/3 of the cream all around. Sprinkle the cake edges with toasted almond flakes or chocolate curls, if desired. Decorate the cake with sliced ​​apricots and dollops of cream, or chocolate figures if desired.