Marbled cherry yogurt cake

Ingredients for 1 servings:

• 2 eggs, size M
• 2 tbsp water, cold
• 1 pinch of salt
• 75 g sugar
• 75 g flour
• 1 pinch of baking powder
• 500 g cherry(s), fresh or 1 jar cherries, approx. 720 ml
• 175 ml cherry juice for fresh cherries
• 2 sheets of gelatin
• 750 ml yogurt, low-fat (1.5%)
• 100 g sugar
• 1 packet of vanilla sugar
• 250 ml Cremefine
• 10 sheets of gelatin

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

light and figure-friendly (LF 30), from a 26 cm springform pan

Line the bottom of a 26 cm springform pan with baking paper. For the sponge cake, separate the eggs. Beat the egg whites, 2 tablespoons of cold water, and a pinch of salt until stiff peaks form, then gradually add the sugar. Beat in the egg yolks, one at a time. Sift the flour and baking powder over the mixture and fold in. Spread the mixture into the pan and bake in a preheated oven at 175°C (top/bottom heat) for about 12 minutes. Allow to cool. Place a cake ring around the sponge cake. Soak 2 and 10 gelatin sheets separately in cold water. For the cherries, wash the cherries, setting aside about 5 for decoration. Stem and stone the remaining cherries (drain the candied cherries, reserving the juice and measuring out 175 ml). Heat the cherry juice (do not boil (!!), this also works well in the microwave). Squeeze out 2 gelatin sheets and dissolve them in the juice. Allow the mixture to cool, then refrigerate for about 30 minutes until it begins to set. For the cream, combine the yogurt, sugar, and vanilla sugar. Whip the cream until stiff. Squeeze out 10 gelatine leaves and dissolve over low heat (you can also use the microwave; it only takes a few seconds). Stir in 2 tablespoons of yogurt and then fold into the remaining yogurt. Fold in the whipped cream. Spread a thin layer of yogurt cream on the sponge cake, arrange the cherries on top. Spread the remaining cream on top. Add the setting cherry juice in large blobs and immediately marble it through the top layer of cream with a fork. Refrigerate the cake for about 5 hours. Decorate the top with the remaining cherries (or more). With a humidity of around 28%, the cake is easily within the 30% humidity range!