Currant yogurt cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 4 tbsp water, hot
• 200 g flour
• ½ pack of baking powder
• 2 bananas
• 500 ml juice, red, e.g. apple-cherry juice
• 3 packs of cake glaze, white
• 2 tbsp sugar
• 250 g currants
• 2 egg yolks
• 1 packet of vanilla sugar
• 50 g sugar
• 300 g yogurt
• 200 ml cream
• 1 pack of cream stiffener
• 1 pack of instant gelatine, equivalent to approx. 6 sheets of gelatine
• ½ vanilla pod(s)
• chocolate sprinkles
• Hazelnut brittle

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

For the base: Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks, sugar, and vanilla sugar until frothy, then stir in the water a spoonful at a time. Add the egg whites, sift over the flour and baking powder, and mix in carefully. Bake for 20-25 minutes at 175°C or gas mark 3-4. For the fruit layer: Cut the base in half. Place the first layer on a cake plate and surround it with a cake ring. Cover with banana slices. Bring the juice, glaze, and sugar to the boil. Mix in the berries, spread on the base, smooth it out, and leave to cool. For the yogurt layer: Place the second layer on the fruit layer. Beat the egg yolks, vanilla sugar, and sugar. Stir in the yogurt. Beat the cream with the cream stiffener until stiff and stir in. Stir in the gelatine. Add the vanilla. Spread on the second layer, smooth it out, and leave to cool. Tip: This recipe is a great way to use up leftovers! Instead of yogurt, you can use yogurt, for example. B. also quark, instead of currants other berries or even canned peaches (in this case omit the bananas) can be used.