Raspberry cake with yogurt cream

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 1 tsp baking powder
• 4 sheets of gelatin
• 300 g raspberries
• ½ lemon(s) or lemon juice
• 500 g yogurt 1.5% fat
• 1 packet of vanilla sugar
• 1 pack of cake glaze
• 250 ml grape juice

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 5 minutes

Beat the eggs, 75g sugar, and 2 tablespoons of hot water until creamy. Mix the flour and baking powder and fold into the egg mixture. Line a springform pan with baking paper, pour in the mixture, and smooth the surface. Bake in a preheated oven at 180°C (160°C fan/gas mark 2-3) on the middle shelf for 20 minutes. Cool on a wire rack and remove from the springform pan. Soak the gelatine in cold water. Wash and drain the raspberries if necessary. Wash the lemon half in hot water, finely grate the zest, and squeeze out the juice. Mix the yogurt with the remaining sugar, vanilla sugar, and lemon until creamy. Dissolve the gelatine in 2 tablespoons of hot water, mix with 2 tablespoons of the yogurt cream, and then fold into the remaining yogurt cream. Place the rim of the springform pan back around the base. Spread the yogurt cream over the cake base, scatter the raspberries on top, and lightly press them into the mixture. Now the cake needs to be refrigerated for at least 4 hours (preferably overnight). Mix the glaze according to the package instructions, using only grape juice. Spread the glaze over the cake and let it set in the refrigerator. Before removing the springform pan, loosen the sides of the cake with a knife.