Blackberry yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 1 pinch of salt
• 80 g flour
• 20 g cornstarch
• 20 g cocoa powder
• 2 tsp baking powder
• 9 sheets of gelatin
• 625 g blackberries
• 500 g yogurt (vanilla flavor)
• 180 g sugar
• 1 sachet flavoring (Citro Back)
• 500 g whipped cream
• 200 g marzipan paste
• 3 tbsp extra apricot jam
• 100 g white chocolate coating

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Beat the eggs with the water, 120g sugar, and salt until foamy and the sugar has dissolved. Mix the flour, cornstarch, cocoa, and baking powder. Using a whisk, fold the mixture into the egg and sugar mixture. Pour the mixture into a 26cm springform pan lined with baking paper. Bake in a preheated oven (180°C, gas mark 3) until golden brown. Then let it cool on a wire rack. For the cream, soak the gelatine in cold water. Wash and drain 500g blackberries. Puree the fruit and pass it through a sieve. Add the yogurt, 60g sugar, and Citroback to the puree. Dissolve the gelatine according to the package instructions and add to the blackberry puree. Chill in the refrigerator until the cream begins to set. Meanwhile, whip the cream until stiff peaks form and fold it into the setting cream. Place a cake ring around the cake base. Spread the cream on the base and spread it out in a cloud-like pattern. Refrigerate the cake for about two hours. Carefully remove the cake ring. Form two logs from the marzipan mixture and roll each out to about 8 cm wide and 40 cm long, trimming the bottom edge. Spread the jam around the edge of the cake. Loosely wrap the marzipan mixture around the edge of the cake. Top the cake with the remaining blackberries. Finely shave the chocolate coating and decorate the cake with it.