Raspberry cake with yogurt cream

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 4 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• ½ pack of baking powder
• 11 sheets of gelatin
• 500 g raspberries, fresh or frozen, thawed
• 200 g cream cheese
• 500 g natural yogurt
• 400 ml cream
• 60 g sugar
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fruity, creamy

Beat the egg whites with the water until stiff, then slowly add 125g of sugar and vanilla sugar. Gradually stir in the egg yolks. Mix the flour with the baking powder, sift, and carefully fold in. Pour the batter into a greased springform pan lined with baking paper. Bake at 175°C for 30 minutes. After baking, remove from the pan and let cool on a wire rack. Soften the gelatin. Pick out a few raspberries for decoration, puree the rest, and pass through a fine sieve to remove any seeds from the fruit puree. Mix the cream cheese with the yogurt and 60g of sugar. Dissolve 5 gelatin leaves (microwave it for a few seconds until it is liquid). First stir a few spoonfuls of the cream mixture into the gelatin, then quickly stir it all into the cream mixture. Stir the remaining 6 gelatin leaves into the raspberry puree in the same way. Chill both. Whip 200 ml of cream until stiff, then fold into the semi-smooth yogurt cream. Cut the base in half. Place a cake ring around one layer. Spread half of the yogurt cream and half of the raspberry puree on top and lightly marble with a fork. Place the second layer on top, spread the remaining yogurt cream and fruit puree on top and marble as well. Chill the cake for 4 hours, or preferably overnight. Remove the cake ring. Whip 200 ml of cream until stiff, reserving a few spoonfuls for cream puffs. Spread the remainder around the edge of the cake. Decorate with cream puffs and raspberries as desired.