Raspberry or strawberry yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 80 g sugar
• 120 g flour
• 1 tsp baking powder
• Fat for the mold
• 600 g raspberries or strawberries
• 60 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), juice
• 7 sheets of gelatin
• 400 g cream
• 500 g natural yogurt, 3.5% fat
• 250 g sour cream
• 100 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), juice
• 10 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 18 minutes; Total time approx. 5 hours 18 minutes

Preheat the oven to 180°C (top/bottom heat). Grease the bottom of a 26 cm springform pan; do not grease the sides. For the sponge cake, beat the eggs and sugar for at least five minutes until light and creamy. Mix the flour and baking powder and carefully fold into the egg mixture. Pour the sponge cake into the pan, smooth it out, and bake for 15-18 minutes until golden brown. Allow to cool completely. Then place it on a cake plate and place a tall cake ring around it. For the raspberry layer, puree the thawed or fresh raspberries and pass them through a fine sieve to catch all the seeds. Mix the raspberry puree with the sugar, vanilla sugar, and lemon juice. Soak the gelatin leaves in cold water for five minutes, then squeeze out some of the excess water and melt in a saucepan over very low heat. Stir 2 tablespoons of the raspberry mixture into the gelatin (allowing the mixture to equalize to the temperature), then carefully stir the gelatin mixture into the raspberry mixture. Then set aside for 15-20 minutes, but do not refrigerate. Meanwhile, for the yogurt layer, whip the whipped cream until stiff. Fill 1/4 of it into a piping bag with a star nozzle and refrigerate (for the cream dots). Soak the gelatin leaves in cold water for five minutes. Mix together the yogurt, sour cream, sugar, vanilla sugar, and lemon juice. Squeeze out a little of the soaked gelatin and melt it in a saucepan over very low heat. Stir 2 tablespoons of the yogurt cream into the gelatin, then vigorously stir the gelatin mixture into the yogurt cream. Fold in the whipped cream. Spread the finished cream over the sponge cake, smooth it out, and refrigerate for 10 minutes. Remove the cake from the refrigerator and carefully pour the raspberry puree onto the yogurt cream. It’s best to pour it over a spoon. Use a spoon to make swirls in the center of the cake. I don’t make swirls around the edges. Refrigerate the cake for at least four hours or overnight. Remove the cake ring. Using a cake divider, divide the cake into 12 pieces and top with icing.