Mandarin yogurt cake

Ingredients for 1 servings:

• 2 eggs
• 50 g sugar
• 50 g flour
• 1 pinch of baking powder
• ½ tsp lemon zest, untreated, grated
• Butter for the baking tray
• 200 g yogurt (1.5%)
• 30 g powdered sugar
• 3 sheets of gelatin
• Water for soaking
• ½ packet of vanilla sugar
• 1 small can/mandarin orange(s)
• 200 g cream

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

for a small baking tray (double the amount for a normal-sized tray!)

Beat the eggs and sugar until the sugar has dissolved. Mix the flour and baking powder and add them along with the lemon zest. Preheat the oven to 160°C (top/bottom heat). Grease the baking tray or line it with baking paper. Spread the batter onto the tray and bake for about 10 minutes. Soak the gelatine in cold water for 5 minutes, squeeze it out, and heat it with 1 tablespoon of yogurt in a small saucepan over low heat until it has dissolved. Mix the remaining yogurt with the powdered sugar and vanilla sugar. First stir 1-2 tablespoons of this into the gelatine mixture, then stir this into the remaining yogurt and refrigerate. Drain the mandarins in a sieve. Whip the cream until stiff. When the yogurt mixture begins to set, stir it into the cream a tablespoon at a time. Spread the cream on the cake and decorate with mandarins, if desired.