Cherry yogurt cake

Ingredients for 1 servings:

• 100 g margarine
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 150 g flour
• 1 tsp, leveled baking powder
• 30 g chocolate of your choice, grated
• 500 g yogurt (1.5% fat)
• 400 g whipped cream
• 1 pack of gelatin, ground, red
• 1 pack of gelatin, ground, white
• 200 g sugar
• 1 jar morello cherries
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the dough, beat the margarine with the whisk attachment of a hand mixer on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Stir until the mixture is thickened. Gradually beat in the eggs. Sift the flour with the baking powder and stir in portions on medium speed. Finally, stir in the grated chocolate. Pour the dough into a greased 26 cm springform pan lined with baking paper and smooth the surface. Place the pan on the rack in the preheated oven. Bake in a preheated oven at 180°C (top/bottom heat: 160°C) for about 20 minutes. After baking, remove the base from the pan and turn out onto a wire rack lined with baking paper. Peel off the baking paper and let the base cool. Place the base on a cake plate and place a cake ring around it. Mix the yogurt with the sugar and then whip the cream until stiff. Fold the cream into the yogurt and halve the mixture (if you like, you can also add a little lemon juice or grated lemon zest). For the first half of the yogurt mixture, puree a few cherries with a little juice and then fold in. Dissolve the red gelatine according to the package instructions and fold it into the yogurt mixture. As soon as the mixture has set slightly, pour it into the base. For the light cream, drain the cherries well and fold them into the second half of the yogurt mixture. Dissolve the white gelatine according to the package instructions and fold in. Now add the light cream to the red cream. Let the whole thing set in the refrigerator for about 3 hours before eating the cake. Tip: If you like, you can set aside some of the whipped cream and use it later to decorate the cake.