Cherry yogurt cake

Ingredients for 1 servings:

• 3 eggs (size M)
• 75 g sugar
• 100 g flour
• 1 tsp, heaped baking powder
• 100 g sugar
• 13 sheets of gelatin
• 1 jar sour cherries (720 ml)
• 600 g yogurt, whole milk
• 1 packet of vanilla sugar
• 250 g cream
• 3 tbsp almond flakes
• Salt
• powdered sugar

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 15 minutes

Separate the eggs. Beat the egg whites with a pinch of salt until stiff and then add 75g of sugar. Beat in the egg yolks one at a time. Mix the flour and baking powder, sift them on top and carefully fold them in. Spread into a 26cm springform pan lined with baking paper (the base) and bake in a preheated oven (electric oven: 200°C, fan: 175°C, gas mark 3) for approx. 20 minutes. Allow to cool. Cut a thin layer off the base and crumble it. Toast the flaked almonds without fat and allow to cool. Mix with the crumbled sponge base. Close a cake ring around the base. Soak 4 sheets of gelatine separately in cold water. Drain the cherries, reserving 1/4 l of juice. Squeeze out 4 sheets of gelatine and dissolve them over low heat. Stir in 3 tablespoons of cherry juice and stir into the remaining juice. Place in the refrigerator until it begins to set (approx. 15-20 minutes). Mix together the yogurt, 100g sugar, and vanilla sugar. Squeeze out 9 sheets of gelatine and dissolve over low heat. Stir in 3 tbsp. of yogurt and stir into the remaining yogurt. Whip the cream until stiff peaks and fold in. Spread 6 tbsp. of yogurt cream on the base and scatter the cherries on top. Leave about 2 cm free around the edges. Dollop over 1/3 of the gelled cherry juice. Spread half of the remaining cream on top. Dollop over another 1/3 of the gelled cherry juice. Then spread the remaining cream and gelled cherry juice on top and swirl everything together with a fork. Chill for approx. 4 hours. Sprinkle with the mixed almond flakes and biscuit crumbs and dust with powdered sugar.