Cherry yogurt cake

Ingredients for 1 servings:

• 125 g flour
• 60 g butter
• 4 tbsp sugar
• 1 egg yolk
• 7 sheets of white gelatin
• 1 jar cherry(s) (370 ml)
• 750 g yogurt (whole milk)
• 1 pack of lemon(s) – peel
• 400 g whipped cream
• 200 g jam (sour cherry)
• 100 g ladyfingers
• 1 pack of cake glaze, red
• Water
• Fat for the mold
• possibly lemon balm

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Knead together flour, fat, 2 tablespoons of sugar, egg yolk, and 2 tablespoons of cold water. Chill for 30 minutes. Roll out the dough onto a greased 26 cm springform pan, pricking frequently. Bake in a preheated oven at 200 degrees Celsius for 15-20 minutes. Allow to cool. Soak the gelatin. Drain the cherries, reserving the juice. Mix the yogurt and lemon zest. Squeeze out the gelatin, dissolve it, and stir it into the yogurt. Chill until the yogurt sets slightly. Whip 300 g of cream until stiff peaks form and fold in. Place a border around the base. Heat the jam. Fold in all but 12 cherries. Layer half the yogurt, the jam, the biscuits, and the rest of the yogurt on the base. Chill for 2 hours. Make up the juice with water to 125 ml. Stir in the icing powder and 2 tablespoons of sugar and bring to a boil. Cool briefly, then spread on the cake. Chill for 2 hours. Decorate with remaining whipped cream, cherries and, if desired, some lemon balm leaves.