Confetti cake with jelly and yogurt cream filling

Ingredients for 4 servings:

• 4 eggs
• 300 g sugar
• 150 g flour
• 30 g baking soda
• 2 tbsp oil
• 3 packets of vanilla sugar
• 3 bags of jelly of your choice
• 1 kg natural yogurt
• 2 packs of gelatin, ground
• 1 cup whipped cream

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 50 minutes

For the sponge cake: Whisk the eggs with 150g of sugar until well combined. Then add the flour, baking soda, oil, and 2 sachets of vanilla sugar and mix well again. Place baking paper in a springform pan, pour in the entire mixture, and bake at 200°C in a preheated oven for 15-20 minutes. For the filling: Prepare various types of jelly according to the instructions (it is recommended to prepare all the jelly the day before). Whisk together yogurt, 150g of sugar, and 1 sachet of vanilla sugar. Dissolve the ground gelatin in a little water and stir in. Whip the cup of cream and stir in the same way. Cut the jelly into pieces and add them at the end (reserve a small amount). Spread over the cake base. Now add the remaining jelly to ensure you have a few pretty pieces on top of the cake. Refrigerate overnight.