Fruity yogurt cake with apricots and strawberries

Ingredients for 1 servings:

• 125 g flour
• 1 pinch of cream of tartar baking powder
• 1 pinch of salt
• ½ tsp vanilla sugar
• 60 g sugar
• ½ orange(s), organic, grated peel
• 60 g butter
• 1 egg yolk
• Fat, for the shape
• Pulses, for blind baking
• 7 sheets of white gelatin
• 200 ml whipped cream
• 400 g low-fat yogurt
• 4 tbsp orange juice
• 40 g sugar
• 1 tbsp apricot jam
• 200 g apricot(s), from the can
• 200 g strawberries, fresh
• e.g. chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Low-calorie, light cake, for 12 pieces

Dough: Knead together flour, baking powder, salt, orange zest, butter, and egg yolk. Wrap in cling film and chill for 30 minutes. Preheat oven to 200°C (180°C fan-assisted). Line a greased springform pan with dough. Prick the holes, place baking paper and pulses on top, and bake for about 15 minutes. Remove the paper and pulses. Cream: Soak the gelatin in water. Whip the cream until stiff. Mix the yogurt, 40g sugar, and orange juice. Heat the jam in a cup over a hot water bath and dissolve the gelatin. Cut the apricots into wedges. Wash, hull, and slice the strawberries. Stir half of the fruit, the cream, and the jam into the yogurt. Spread over the base and chill for about 4 hours. Top with fruit. If desired, decorate with finely grated chocolate.