Blackberry yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, lukewarm
• 1 pinch of salt
• 120 g sugar
• 80 g spelt flour, 630
• 20 g starch flour
• 20 g cocoa powder
• 1 tbsp, leveled baking powder
• 9 sheets of gelatin
• 500 g blackberries
• 500 g natural yogurt, 1.5%
• 2 tbsp vanilla sugar
• 100 g sugar
• 400 g cream
• n. B. Cassis, for soaking

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Line a springform pan with baking paper, do not butter the edges! Preheat the oven to 175°C. Beat the eggs with the water, salt, and sugar until very frothy and the sugar has dissolved. Mix the flour, cornstarch, baking powder, and cocoa powder and sift it into the egg mixture. Carefully fold everything in. Pour the batter into the pan and smooth it out. Bake the cake base for approx. 20-25 minutes on the middle rack – test with a skewer! Then let it cool in the pan for about 5 minutes and then carefully turn out onto a suitable cake plate and remove the baking paper. Soak the gelatine in cold water for 10 minutes. In the meantime, puree the blackberries and pass them through a sieve to remove the seeds. Mix the puree with the sugar, vanilla sugar, and yogurt. Pour the dripping wet gelatine into a bowl and dissolve it over a bain-marie. Add a few tablespoons of the yogurt/berry mixture to the gelatine and mix well. Mix in a few more tablespoons and then stir the entire gelatin cream into the remaining yogurt mixture. Chill the cream until it thickens slightly. Then whip the cream until stiff peaks form and fold into the yogurt cream. Place a cake border around the chocolate base and pour in the yogurt/berry cream. Smooth it out and press a tablespoon into it to create a light cloud pattern. Chill the cake for about 2 hours. Then decorate with white chocolate shavings and a few blackberries. Tip: This cake also works well with other berries!