Easter cake with yogurt and eggnog cherry filling

Ingredients for 16 servings:

• 4 eggs
• 150 g sugar
• 1 pinch of salt
• 150 g flour
• 100 g almond(s), ground
• 2 tsp baking powder
• 1 jar cherry(s) (720ml)
• 35 g cornstarch
• 1 lemon(s), the juice
• 1 packet of vanilla sugar
• 9 sheets of white gelatin
• 500 g yogurt, whole milk
• 100 ml egg liqueur
• 100 g cream
• 75 g sugar
• 1 packet of vanilla sugar
• 400 g cream
• eggnog
• Jelly (cherry jelly)
• Pistachios, ground

Instructions

Working time approx. 1 hour 5 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 5 minutes

Preparation of the base: Preheat the oven: Electric oven: 175°C Fan oven: 150°C Gas mark 2 Line the base of a springform pan (26 cm diameter) with baking paper. Separate the eggs. Beat the egg whites until stiff. Then sprinkle in 150g of sugar and salt. Mix the egg yolks with the water and carefully stir in. Mix the flour, almonds and baking powder, sift them together and add to the egg mixture, also carefully fold in, do not stir for long. Immediately pour the mixture into the pan, smooth it out and bake in the preheated oven for 25-30 minutes. Once cooled, cut the base in half twice. Preparation of the cherry filling: Drain the cherries. Collect the juice. Place the bottom layer on a cake plate and place a cake ring around it. Mix together the cornstarch and 3 tablespoons of cherry juice. Bring the remaining cherry juice, lemon juice and 1 packet of vanilla sugar to the boil. Stir in the mixed cornstarch and bring to the boil until thick, stirring constantly. Remove the pan from the heat and fold in the cherries. Pour the cherry mixture onto the bottom layer, then place the second layer on top. Allow to cool. To prepare the yogurt filling: Soak the gelatin. Mix the yogurt and 75g sugar. Stir in 100ml egg liqueur. Squeeze out the gelatin and dissolve it. Take 2-3 tablespoons of the yogurt mixture and mix it with the dissolved gelatin. Mix the yogurt-gelatin mixture with the remaining yogurt mixture. Chill. Whip 100ml of cream until stiff peaks form, and when the yogurt cream begins to set, fold in the cream. Spread the finished cream onto the second layer. Place the last layer on top. Chill the cake for about 4 hours. To prepare the remaining decoration: Whip 400g cream and vanilla sugar until stiff peaks form. Fill a portion (about 1/4) of the cream into a piping bag with a perforated nozzle and chill. Cover the cake with the remaining cream. Using a piping bag, pipe an Easter egg shape onto the rim (dividing it into 12 or 16 pieces, depending on your preference). Stir the cherry jelly until smooth. Now fill the piped Easter egg shapes alternately with cherry jelly and eggnog. Decorate the rim with pistachios or as desired. If children are eating with you, you can simply omit the eggnog. At least in the yogurt cream. You can then decide what kind of filled Easter egg each person will receive.