Lychee yogurt cake

Ingredients for 1 servings:

• 100 g margarine
• 100 g brown sugar
• 1 pack of vanilla sugar, bourbon
• 2 eggs
• 50 g wheat flour
• 25 g cornstarch
• 10 g cocoa powder
• 2 tsp, leveled baking powder
• 1 can lychee(s) (drained weight 255 g)
• 1 pack of cream powder (cheese and cream cake cream)
• 200 ml juice (lychee juice)
• 2 tbsp lemon juice
• 450 g natural yogurt
• 400 ml whipped cream
• 1 tbsp brown sugar, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the dough, beat the margarine with a mixer on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Gradually beat in each egg (one at a time). Sift together the flour, cornstarch, cocoa powder, and baking powder, then stir in portions on medium speed. Pour the batter into a springform pan (greased and lined with baking paper), smooth it out, and bake in a preheated oven at 180°C for about 30 minutes (160°C fan-assisted oven, preheated). Remove the base from the pan and let it cool on a wire rack. Place the cake base on a cake plate and place a cake ring around it. For the topping, drain the lychees well in a sieve, reserving the juice and measuring out 200 ml. Dice the lychees. Put the cake cream powder in a bowl according to the package instructions, but with the lychee and lemon juice, and stir in the yogurt. Fold in the stiffly whipped cream and diced lychees. Immediately pour the mixture onto the cake base and smooth it down. Loosen and remove the cake ring before serving. Sprinkle the cake surface with brown sugar and decorate as desired.