Raspberry yogurt cake

Ingredients for 8 servings:

• 1 egg(s)
• 1 tbsp water, hot
• 1 pinch of salt
• 40 g sugar
• 40 g flour
• ½ lemon(s), organic, zest
• ½ packet of vanilla sugar
• ½ tsp baking powder
• 125 g raspberries
• 300 g yogurt, 3.5%
• 75 g sugar
• ½ lemon(s), juice
• 2 bags of Gelatinefix
• 100 ml cream
• ½ pack of cream stiffener
• Cake glaze, red
• some raspberries, fresh
• 100 ml cream

Instructions

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

for an 18cm mould, alternatively can also be made with other berries

For the sponge cake, beat the egg, sugar, vanilla sugar, a pinch of salt, and a tablespoon of hot water until frothy. Briefly mix in the sifted flour, mixed with the lemon zest and baking powder. Pour the mixture into an 18cm springform pan lined with baking paper. Bake at 175°C (top/bottom heat) for about 20 minutes until golden brown. For fan-assisted baking, reduce the temperature by about 20°C. Let the base cool. For the cream, puree the berries and then pass them through a sieve to separate the mixture from the seeds. Mix the raspberry mixture with the yogurt, sugar, lemon juice, and gelatine fix until creamy and let it set slightly in the refrigerator. During this time, whip the cream with the cream stiffener until stiff. Carefully fold the stiff mixture into the cream mixture. Place a cake ring around the base and spread the mixture over the base. Let it set in the refrigerator for at least four hours. Prepare the red cake glaze according to the instructions. Spread over the cake, starting in the center, and let it set in the refrigerator. Use a knife to loosen the cake from the ring and remove the ring. Using a piping bag, pipe icing onto the cake and garnish with fresh berries.