Biscuit-raspberry yogurt slices

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 tbsp vanilla sugar
• 100 g flour
• 1 pinch(s) of baking powder
• some lemon peel, grated
• 75 g sugar
• 5 sheets of gelatin
• 2 tbsp rum
• 1 tbsp lemon juice
• 300 g natural yogurt
• 250 g whipped cream
• 180 g raspberries
• 1 tbsp pistachios, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Separate the eggs. Beat the egg whites until stiff peaks form and gradually add 1/2 sachet of vanilla sugar and 100g sifted sugar, beating until stiff peaks form. Gradually stir in the grated lemon zest and egg yolks, beating until creamy. Mix the flour and baking powder, then fold the sifted mixture into the mixture. Transfer to a buttered and floured baking dish and bake in a preheated oven at 180°C for about 15 minutes. Allow to cool, then halve lengthwise. Soak the gelatine in cold water for 10 minutes. Mix together the yogurt, sugar, 1/2 sachet of vanilla sugar, and 1 tbsp rum. Heat 1 tbsp rum and 1 tbsp lemon juice, dissolve the soaked gelatine, and quickly stir into the yogurt. Stir in the raspberries and pistachios. Let it stand for a while until the mixture begins to set. Then stir in the whipped cream. Line one half of the pan with aluminum foil and pull up the edges. Then place one half of the sponge cake mixture into the pan. Fill with the yogurt cream and cover with the other half of the mixture. Cover all around with aluminum foil and chill in the refrigerator for 3 hours. Then remove from the pan, cut into pieces, and sprinkle with sugar or decorate as desired.