Lemon yogurt cake

Ingredients for 1 servings:

• 1 pkt. ladyfingers
• 125 g butter
• 450 g yogurt
• 150 g sugar
• 1 pinch of salt
• 2 lemons, juice
• 2 dashes flavoring (lemon flavor)
• 10 sheets of white gelatin
• 600 g cream
• 100 ml red wine
• 200 g jelly, red (currant jelly)
• 1 packet of vanilla sugar
• 4 sheets of red gelatin

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

without baking

Crumble the sponge fingers, mix with the butter, and press the mixture into a springform pan. Place the pan in the refrigerator. Mix the yogurt with the sugar, salt, and 2-3 dashes of lemon flavoring. Soften the white gelatine in the lemon juice, warm it slightly, and dissolve it, then stir it into the yogurt cream. Chill the cream. Whip the cream until stiff peaks form and fold it into the gelling cream. Spread the cream on the biscuit base and chill the cake for about 2 hours. Soften the red gelatine in the red wine and dissolve it. Stir in the blackcurrant jelly and vanilla sugar. Let the liquid cool slightly and then pour it over the cream to create a mirror. Be careful, if the liquid isn’t cold enough, the mirror will look very smeared and therefore unappetizing.