Currant yogurt slices

Ingredients for 1 servings:

• 4 large eggs or 5 smaller ones
• 180 g sugar
• 6 tbsp water
• 250 g flour
• ½ pack of baking powder
• 500 ml whipped cream
• 1 pack of cake cream (cheese and cream cake cream)
• 200 ml currant juice (currant nectar)
• 450 g natural yogurt
• 500 ml currant juice (currant nectar)
• 2 packs of cake glaze

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 10 minutes

Also suitable as a festive cake

Beat the eggs until frothy. Gradually add the sugar. Add the water and continue beating. Mix the flour and baking powder and stir in. If the batter is too thick, I add a spoonful more water. Spread it on a baking sheet and bake at 175 degrees Celsius for about 20 minutes. Let it cool and place it in a baking frame around it. For the custard, whip the cream until stiff peaks form. Put the cake mix in a bowl and whisk in 200 ml of juice. Stir in the yogurt a spoonful at a time. Fold in the whipped cream. Spread it on the base and chill for a few hours. Make the cake glaze with 500 ml of blackcurrant nectar according to the package instructions. Carefully pour the glaze onto the custard so the glaze doesn’t rise. Chill again. I like to use blackcurrants from my own garden and juice them. Then I add 2 tablespoons of sugar to both the glaze and the icing.