Chiara's gingerbread yogurt cake with cinnamon cream

Ingredients for 1 servings:

• 125 g butter, room temperature
• 125 g sugar
• 3 m.-sized eggs
• 100 g dark chocolate, grated
• 50 g hazelnuts, ground
• 1 tsp gingerbread spice
• 50 g flour
• 1 tsp baking powder
• 500 g yogurt (gingerbread yogurt)
• 400 g whipped cream
• 3 sheets of white gelatin
• 2 tbsp powdered sugar
• 1 tsp gingerbread spice
• 2 tsp cinnamon
• 12 pieces of confectionery (gingerbread confectionery)
• 2 points cream stiffener

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 10 minutes

for 12 pieces

Separate the eggs. Beat the egg yolks, sugar, and butter until creamy. Fold in the hazelnuts, gingerbread spice, and chocolate, then add the flour mixed with the baking powder. Finally, beat the egg whites until stiff and carefully fold them in. Bake in a greased springform pan (26 cm diameter) in a preheated oven at 180°C (top/bottom heat) for about 25 to 30 minutes. Let it cool slightly in the pan, then remove from the pan and let it cool completely. Place a cake ring around the base. Soften the gelatine, whip half of the cream with a sachet of cream stiffener and a tablespoon of powdered sugar until stiff, and flavor with the gingerbread spice. Squeeze out some of the soaked gelatine and dissolve it over low heat. First stir a little yogurt into the gelatine, then stir everything into the remaining yogurt. Fold in the cream. Pour everything into the cake ring. Smooth it out and let it set in the refrigerator for 3-4 hours. Whip the remaining cream with powdered sugar and cream stiffener until stiff, flavor with 1 teaspoon of cinnamon, transfer everything to a piping bag, remove the cake ring, and decorate the cake with cream dots. Place a piece of gingerbread on top of each cake slice. Place the remaining cinnamon in a sieve and sift it over the cream dots.