Cream cheese and yogurt cake

Ingredients for 1 servings:

• 1 egg(s)
• 4 tbsp water, warm
• 75 g sugar or sugar substitute (e.g. stevia)
• 1 packet of vanilla sugar
• 100 g flour
• 4 tsp, leveled baking powder
• 500 ml yogurt (1.5% fat)
• 400 g cream cheese (low-fat)
• 75 g sugar or sugar substitute (e.g. stevia)
• 1 lemon(s)
• 8 sheets of gelatin
• 3 cans of tangerine (no added sugar)
• 1 pack of Sahnefest
• 1 cup whipped cream
• 1 packet of vanilla sugar
• 1 pack of Sahnefest
• some mandarin oranges or physalis
• some chocolate flakes or chocolate rolls

Instructions

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

“Diet Cake”, for 16 pieces

Beat the egg and water until frothy. Slowly add the sugar and vanilla sugar and mix until creamy. Sift the flour and baking powder over the mixture and fold in with a whisk, do not stir. Pour into a greased springform pan and bake at 190°C for approx. 15 minutes, until golden brown. Allow the finished base to cool. Soak the gelatine in cold water. Grate the lemon zest, then squeeze the lemon. Drain the mandarins and pat dry with a kitchen towel. Mix the yogurt and cream cheese with the sugar. Then stir in the lemon zest and lemon juice. Squeeze out the gelatine well and heat until liquid. Caution: do not overcook! Mix the gelatine into the mixture, stirring constantly, then add the fruit. Sprinkle the cooled base with cream stabilizer powder (prevents the base from becoming soggy). Spread the yogurt mixture over the base and chill for at least 4 hours, ideally overnight. Carefully remove from the pan. For decoration, whip the whipped cream with the vanilla sugar and the cream stabilizer until stiff peaks form. Garnish with mandarins, physalis, or chocolate flakes, if desired. Caution! This increases the calories per serving. For a large baking sheet, double the amount. Using stevia reduces the calories from 116 to 80 per slice, based on 16 slices per cake.