Kiwi yogurt cake

Ingredients for 1 servings:

• 7 eggs
• 200 g sugar
• 150 g flour, smooth
• 50 g hazelnuts, grated, roasted
• 100 ml water
• lemon(s)
• rum
• 8 sheets of gelatin
• 125 ml milk
• 1 egg yolk
• 70 g sugar
• 500 ml yogurt
• 250 ml whipped cream
• 8 kiwis
• 2 packs of cake glaze, clear
• Jam (apricot jam)
• Fat and flour for the mold

Instructions

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

Also suitable as a cake

Separate the eggs. Beat the egg whites, add 1/3 of the sugar, and continue beating until stiff peaks form. Beat the egg yolks with 2/3 of the sugar until frothy, add the water, and continue beating. Then fold in the beaten egg whites and the flour-mixed nuts. Spread the batter onto a greased and floured baking sheet. Bake in a preheated oven at 170°C (350°F) for about 30 minutes. Spread with apricot jam and let cool. Mix the milk with the egg yolks. Add the sugar and warm. Stir in the softened gelatin. Beat the whipped cream until stiff peaks form. Mix the yogurt with the milk mixture and fold in the whipped cream. Press a square cake ring into the cake. Pour in the cream and chill for about 1 hour. Place the peeled and thinly sliced ​​kiwis tightly on top of the cake and cover with the glaze. Chill for about 1 hour, then enjoy.