Eggnog cake with delicate yogurt-coconut cream

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 200 g flour
• 3 tsp baking powder
• 80 g butter or margarine, soft
• 1 packet of vanilla sugar
• 150 ml egg liqueur
• 8 sheets of gelatin
• 500 ml sweetened yogurt (coconut yogurt) (alternatively: natural yogurt with coconut milk and coconut flakes)
• 3 tbsp rum
• 300 ml whipped cream
• 1 tbsp powdered sugar

Instructions

Working time approx. 55 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 55 minutes

Fresh, fruity, light and not too sweet

For the pastry, beat the eggs and sugar with a hand mixer until creamy. Add the softened butter and continue beating. Add the remaining pastry ingredients and mix until smooth. Pour this batter into a 26 cm diameter springform pan lined with baking paper and smooth it out. Bake in a preheated oven at 180°C (top/bottom heat) for about 30-35 minutes. Then, remove the slightly cooled cake base from the pan, place it on a cake plate, and let it cool. For the cream topping, soak the gelatine in cold water according to the package instructions (don’t be afraid to prepare the gelatine—it’s really not difficult, and the risk of a failed cake is no greater at this point than when simply mixing the pastry). Squeeze out the gelatine and heat it with the rum in a small saucepan (do not boil) until it has completely dissolved. Gradually stir in the yogurt and chill the mixture. Whip the cream with the powdered sugar until stiff peaks form and fold into the yogurt mixture as soon as it begins to thicken. Cover the pastry case again with a cake ring and spread the cream evenly over it. Chill the cake in the refrigerator for about 2-3 hours. Before serving, peel the kiwis and mango and cut them into thin slices. Remove the cake from the springform pan and arrange them decoratively on top. Sprinkle with desiccated coconut if desired. When cutting, moisten a large kitchen knife with cold water if necessary. Tip: Alternatively, you can place the batter ingredients in a sealable bowl and shake it well for about 15-30 seconds with the lid on. This eggnog cake tastes particularly refreshing in summer and is not too sweet, as there isn’t much sugar in the batter apart from the sweetness of the yogurt. With a little skill in garnishing, it’s also a feast for the eyes. In addition, despite the alcohol evaporating during baking, it is also suitable for children’s tastes – but the rum in the cream should be replaced with 3 tablespoons of water.