Fruit salad and yogurt cake

Ingredients for 1 servings:

• 50 g sugar
• 100 g butter, cold
• 150 g flour
• 10 g vanilla sugar
• 1 pinch of grated lemon peel
• 1 egg yolk
• 2 tbsp jelly, of your choice, e.g. quince
• 4 egg yolks
• 3 tbsp boiling water
• 110 g sugar
• 4 egg whites
• 67 g flour
• 50 g cornstarch
• 1 pinch of salt
• 1 pinch of vanilla pulp
• 500 g natural yogurt
• 1 lemon(s), juice, about 60 ml
• ½ lemon(s), grated peel
• 60 g sugar
• 6 sheets of gelatin
• 500 ml whipped cream
• 500 g mixed fruit, prepared and weighed
• Fruit, for decoration
• 1 package of cake glaze

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 35 minutes

refreshing, fruity, for 16 pieces

Shortcrust pastry: Mix the sugar, flour, vanilla sugar, and lemon zest. Grate in the butter and add the egg yolk. Quickly knead everything together, cover, and chill for at least half an hour. Preheat the oven to 200 degrees Celsius (top/bottom heat). Line a 26 cm springform pan with baking paper. Spread the dough evenly over the base (I use a grater again and just press the dough firmly), and prick it several times with a fork. Bake for 12-15 minutes, then let it cool in the pan. Place on a cake plate. Spread with the jelly. Sponge cake: Reduce the oven temperature to 175 degrees Celsius (top/bottom heat). Line a 26 cm springform pan with baking paper; do not grease it! Beat the egg yolks with the boiling water until frothy. Add 3/4 of the sugar and the vanilla seeds. Beat the mixture until white. Beat the egg whites with clean whisks and the salt until stiff. When it turns white, add the sugar and continue beating until dissolved. Add about 1/3 of the egg whites to the egg yolk mixture, sift in 1/2 of the flour and cornstarch, and fold in. Add another third of the egg whites and the rest of the flour and cornstarch in the same way. Then fold the rest of the egg whites into the mixture. Pour the batter into the tin and bake for 30-35 minutes. Loosen the sponge cake from the edge of the tin. Turn out onto a wire rack, remove the baking paper, and let cool. Cut in half, place a base on the shortcrust pastry, and place a cake ring around it. Filling: Wash, trim, and chop the fruit; weigh out 500g. Mix the yogurt with the lemon juice, lemon zest, and sugar. Soak and dissolve the gelatine according to the package instructions, then mix with the yogurt. Whip the cream and fold it into the yogurt. Pour 250g of the cream into the pan and fold the fruit into the rest. Spread the fruit cream on the sponge cake base, place the second sponge cake base on top and press down lightly. Spread the remaining cream on top. Refrigerate overnight. Decorate the cake with colorful fresh fruit. Prepare the glaze according to the package instructions. Once cooled, pour it over the fruit and let it cool. Loosen and remove the cake ring. Decorate the edges as desired with cream, flaked almonds, sponge fingers, etc. For the fruit filling and decoration, I used mango, grapes, nectarines, greengage, blueberries, strawberries, figs, cherries, and star fruit. I peeled the pitted grapes, nectarines, and greengage.