Cherry and currant cake with white chocolate and yogurt icing

Ingredients for 1 servings:

• 190 g sugar
• 190 g butter, melted
• 3 eggs
• 1 packet of baking powder
• 225 ml milk
• 300 g flour
• 1 bottle of butter-vanilla flavoring
• 1 packet of vanilla sugar
• 200 g cherries
• 170 g currants, red
• 130 g natural yogurt
• 6 sheets of gelatin
• 100 g white chocolate
• 150 g natural yogurt
• 3 sheets of gelatin
• currants
• chocolate sprinkles

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

light summer joy

For the pastry, beat the melted butter and sugar until fluffy. Add the eggs, baking powder, butter-vanilla flavoring, and vanilla sugar and mix. Gradually add the flour and milk. Bake at 180°C for about 35 minutes. Let it cool and then divide it in half. For the filling, chop the fruit and boil it in a little water. Let it cool. Once cooled, add the yogurt. Dissolve the gelatin and add it. Spread it on the bottom layer and let it harden before placing the top layer back on top. For the glaze, melt the chocolate and mix it with the yogurt. Dissolve the gelatin and add it. Spread it on the cake and decorate with currants and chocolate sprinkles.