Blueberry yogurt cake à la Chrissi

Ingredients for 1 servings:

• 3 m.-sized eggs, separated
• 85 g sugar
• 75 g flour, sieved or whisked
• 45 g butter, melted and cooled
• 1 pinch of salt
• 1 banana(s), ripe, sliced
• 2 tbsp jam (raspberry jam)
• 300 g yogurt, 3.5%
• 200 g sour cream
• 50 g powdered sugar
• 1 tbsp lemon juice, freshly squeezed
• ½ tsp butter-vanilla flavoring
• 2 points gelatin fix
• 1 jar blueberries, drained (collect juice)
• 1 tbsp lemon juice, freshly squeezed
• 3 tbsp powdered sugar
• 1 pkt. Gelatin fix

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

for a springform pan with a diameter of 20 cm

Place the egg yolks and sugar in a bowl and beat for 10 minutes (!) with the whisk attachment of a hand mixer until frothy. Then beat the egg whites with a pinch of salt until stiff peaks form. Then, in batches, alternately fold the flour, egg whites, and melted butter into the egg yolk and sugar mixture using a whisk. Pour the batter into a buttered and floured springform pan and bake in a preheated oven at 180°C for 20-25 minutes. The base is ready when the sponge cake starts to move away from the sides of the springform pan and springs back slightly when pressed. Allow the base to cool slightly on a wire rack for about 5 minutes, then remove it from the pan to cool completely and turn it out onto a second rack. Once the base has cooled completely, place a cake ring or the freshly washed springform pan rim around it and spread with the raspberry jam. Then add the banana slices, ensuring the base is completely covered with banana. For the yogurt cream, mix the sour cream with the yogurt, lemon juice, and vanilla extract until smooth, then gradually add the gelatin while stirring constantly. Only now do you add the powdered sugar and pour the finished mixture onto the prepared base. Place the cake in the refrigerator for at least 1.5 hours to allow the yogurt cream to set. Then measure out 250 ml of the reserved blueberry juice and gradually add the last sachet of gelatin while stirring constantly. Only then do you stir in the powdered sugar. Then remove the cake from the refrigerator, scatter the blueberries over the yogurt mixture, and evenly cover with the juice mixture. Finally, place the cake back in the refrigerator for another 2-3 hours to allow the toppings to set properly.