Mango and persimmon yogurt cake

Ingredients for 1 servings:

• 50 g mocha beans (chocolate decoration)
• 10 g margarine or butter
• 2 eggs, separated
• 60 g sugar
• 1 pinch of salt
• 50 g flour
• 25 g cornstarch
• ½ tsp baking powder
• 300 g natural yogurt
• 200 ml cream
• 2 packets of vanilla sugar
• ½ tbsp lemon juice
• 1 pack of gelatin
• 1 persimmon
• ½ mango(s)
• 100 ml orange juice
• 150 ml water
• 50 g sugar
• 2 packs of cake glaze
• n. B. chocolate decoration

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 45 minutes

refreshes in the winter season

Cake base: Melt the chocolate and margarine in a double boiler. Beat the egg yolks, 2 tablespoons of water, and sugar with a mixer until thick and foamy. Stir in the chocolate mixture. Beat the egg whites with salt until stiff peaks, then add to the egg yolk mixture. Sift the flour, cornstarch, and baking powder over the cake layer and fold in. Pour the batter into a greased 26 cm springform pan and bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 30 minutes. Let the base cool, then place it on a cake plate and place a cake ring around it. Yogurt layer: Let the gelatine expand in a little water. Season the yogurt with sugar and lemon juice. Dissolve the gelatine in the microwave for about 20 seconds. First, stir 1-2 tablespoons of yogurt into the dissolved gelatine, then mix the gelatine mixture with the remaining yogurt. Chill. Whip the cream until stiff peaks form. When the yogurt begins to set, fold in the whipped cream and spread it on the cake base. Chill until the yogurt layer has set (at least 2 hours). Fruit layer: Peel the persimmon and mango, cut into pieces, and puree. Mix the cake glaze with the sugar, stir in the juice and water, and bring to a boil briefly. Fold in the fruit puree. Let this mixture cool slightly and pour it onto the yogurt layer. Chill the cake again (at least 2 hours). Cut the cake into 12 to 16 slices and decorate with chocolate decorations, if desired.