Raspberry yogurt cake

Ingredients for 1 servings:

• 150 g flour
• 150 g sugar
• 2 eggs
• 5 tbsp milk
• 1 tsp baking powder
• 150 g margarine
• 1 pinch of salt
• 2 cups of yogurt
• 1 cup whipped cream
• 1 pack of white, ground gelatin
• 100 g sugar
• 1 lemon(s), the juice
• 2 packs of jelly (raspberry) for cooking
• 600 g raspberries, frozen
• 500 ml water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

A fruity, refreshing delicacy!

To prepare the base, separate the eggs and first mix the egg yolks with 100g of the sugar and the remaining ingredients for the batter. Then, beat the remaining 50g of sugar with the egg whites until stiff peaks form and then fold this into the batter. Pour the batter into a prepared springform pan. Bake in a preheated oven at 180°C for approximately 20-30 minutes. Then let it cool completely. Mix together the yogurt, sugar, and lemon juice. Mix the gelatin according to the instructions, let it swell, and dissolve. Slowly stir half of the yogurt mixture into the liquid (slightly cooled) gelatin. Then add this mixture to the remaining yogurt mixture. Whip the cream and fold it in. Place a tall ring around the cake base and fill it with the mixture (if there are any gaps between the sponge base and the cake ring, you can fill them with a little whipped cream to prevent the mixture from running away). Place frozen raspberries on top of the cake. Now prepare the two packets of raspberry jelly as a cake glaze, but only dissolve it in a total of ½ liter of water. Once slightly cooled, pour it over the raspberries. The cake tastes delicious and is a refreshing treat, not just in summer.