Dad's colorful yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 5 tbsp sugar
• 5 tbsp oil
• 5 tbsp flour
• ½ pack of baking powder
• 2 packets of vanilla sugar
• 300 g cherry(s), fresh (sweet cherries), pitted and halved
• 1 bowl of fresh blueberries
• 1 large can of peach(s) (diced)
• 10 sheets of gelatin
• 1 lime(s)
• 500 g natural yogurt
• 100 g sugar
• 1 cup whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the base, beat the eggs with sugar, 1 sachet of vanilla sugar, and the oil until frothy, then fold in the flour mixed with the baking powder. Spread the batter into a springform pan and bake in a preheated oven at 175°C until golden brown (use a skewer to check). Let cool after baking. Wash the lime, thinly grate the zest, and set aside. Juice the lime. Soften the gelatin according to the package instructions. Mix the yogurt with the sugar, 1 sachet of vanilla sugar, and the juice of the squeezed lime. Fold in the squeezed and dissolved gelatin and refrigerate the yogurt. Whip the cream until stiff. As soon as the yogurt begins to set, fold in the cream and 2/3 of the fruit. Place a cake ring around the base and spread the yogurt cream evenly over it. Distribute the remaining fruit over the cake, gently pressing it into the cream. Refrigerate the cake for 3 hours. Sprinkle with grated lime zest before serving.