Raspberry yogurt cake

Ingredients for 1 servings:

• 125 g flour
• 1 tsp baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 50 g butter, soft
• Fat for the mold
• 500 g natural yogurt
• 200 g sugar
• 1 lemon(s), the juice
• 12 sheets of gelatin
• Water, cold for soaking
• 2 cups of cream
• 1 pack of jelly (raspberry flavor)
• 300 g raspberries (frozen)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 15 minutes

sliceable raspberry yogurt cake

Mix the flour, baking powder, 50g sugar, vanilla sugar, egg, and butter into a batter. Pour into a greased springform pan and bake at 200°C (fan oven) for 15-20 minutes. Then place on a wire rack to cool. Soak the gelatine in cold water. Mix together the yogurt, 200g sugar, and the lemon juice. Whip the cream until stiff peaks form. Dissolve the gelatine in a saucepan, then add a few tablespoons of the yogurt mixture and mix. Then stir the gelatine into the remaining yogurt mixture and fold in the whipped cream. Prepare the jelly using half the amount of water specified on the package and add the frozen raspberries to the warm jelly. Place a rim around the base of the pan. Spread the yogurt cream on the base, spread the jelly on top, and leave to set in the refrigerator.