Lemon yogurt cake

Ingredients for 1 servings:

• 100 g flour
• 75 g ground almonds
• 100 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 10 sheets of white gelatin
• 3 cups of yogurt, 150 g each
• 150 g sugar
• 1 pinch of salt
• 2 lemons, juice and zest
• 2 cups of whipped cream, 250 g each
• 1 packet of vanilla sugar
• 4 sheets of red gelatin
• 200 g jam (blackcurrant jelly)
• 100 ml red wine
• 1 cup whipped cream for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

Knead the flour, almonds, butter, sugar, vanilla sugar, and egg yolk into a smooth dough. Chill for 30 minutes. Line a greased and floured 26 cm springform pan with the dough and pierce the dough several times with a fork. Bake at 200°C for 10 minutes. Place the cooled base on a cake plate and enclose it with a cake ring. For the cream, soften the gelatine. Mix together the yogurt, sugar, salt, lemon juice, and lemon zest. Squeeze out the gelatine, dissolve it, and stir it into the yogurt cream. Chill the cream. Whip 2 cups of cream with the vanilla sugar until stiff and stir it into the setting cream. Pour the cream onto the cake base and smooth it down. Chill for 2 hours. Soften the red gelatine. Heat the blackcurrant jelly with the red wine and dissolve the gelatine in it, stirring constantly. Do not let it boil! Let it cool, then pour it onto the yogurt cream and let it set. Decorate the cake with whipped cream.