Raspberry yogurt cake

Ingredients for 12 servings:

• 3 eggs
• 75 g sugar
• 50 g flour
• 25 g cornstarch, 1 tbsp rum
• 7 sheets of white gelatin
• 500 g yogurt (vanilla yogurt)
• 80 g sugar
• 300 g whipped cream
• 500 g raspberries
• 1 point cake glaze
• 250 ml apple juice
• 1 tbsp, levelled sugar
• 40 g almonds (browned almond flakes)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

For the sponge cake, gather and weigh all the ingredients; it’s important to work quickly. Preheat the oven to 180°C (top and bottom heat) and line the bottom of a 26 cm springform pan with parchment paper, enclosing the ring. Lightly grease the parchment paper. Separate the eggs, making sure the egg whites don’t contain any traces of yolk. Beat the egg whites in a clean bowl until stiff peaks form, slowly adding about 1 tablespoon of the sugar. Then beat the egg yolks and slowly add the remaining sugar, finally adding the rum. Pour the beaten egg whites onto the egg yolk mixture, sift the flour and cornstarch mixture over the mixture, and carefully but quickly fold everything in with a large whisk. Pour the batter into the springform pan, smooth it out slightly, and place it in the lower third of the now hot oven. Bake for about 20 minutes, keeping the oven door closed. After baking, remove the dough from the springform pan and carefully remove the parchment paper from the dough. If it doesn’t stick well, just wipe the paper with a damp cloth; this will make it easier to remove. Let the dough cool. Soak the gelatin. Mix together the yogurt and sugar. Dissolve the squeezed gelatin according to the package instructions and stir into the yogurt, then chill. Whip the cream until stiff and fold into the yogurt mixture. Place the sponge cake on a cake plate, enclose it with a cake border, fill it with the yogurt cream, and chill. When the mixture is firm, carefully place the raspberries on top. Make a glaze from apple juice, sugar, and cake glaze powder and pour it over the raspberries. Once the glaze is firm, remove the cake border. Press the almond flakes onto the edge of the firm yogurt mixture.