Double-tiered chocolate raspberry cake with low-fat yogurt

Ingredients for 1 servings:

• 40 g flour
• 100 g sugar
• 1 tsp baking powder
• 1 pack of pudding powder (chocolate)
• 1 tsp cocoa
• 3 eggs
• 2 tbsp water, cold
• 350 g raspberries
• 8 sheets of white gelatin
• 120 g sugar
• 600 g low-fat yogurt
• 250 g mascarpone
• 1 lime(s)
• 1 tsp powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 20 minutes

For the base, separate the 3 eggs. Beat the egg whites with cold water until stiff peaks form, then add the sugar. Then fold in the egg yolks. Mix the flour with the pudding powder, cocoa powder, and baking powder and fold evenly into the egg white mixture. Pour the batter into a greased baking pan and bake at 180°C for about 30-40 minutes. For the cream, soak the gelatin in cold water for about 5 minutes. Meanwhile, mix the sugar with the yogurt, mascarpone, and powdered sugar. Rub the lime zest into the mixture, then squeeze the lime and stir the juice into the mixture. Dissolve the soaked gelatin in a few tablespoons of hot water, stirring constantly. Then stir the gelatin into the cream. Mix 2/3 of the cream with about half of the raspberries. Cut the base into 2 pieces. Spread the raspberry cream on the bottom layer, then place the second layer on top. Now spread the remaining cream over the cake layer and arrange the remaining raspberries evenly on top, pressing them in lightly. Refrigerate the cake for about 5 hours until the cream is firm.