Raspberry yogurt cake

Ingredients for 12 servings:

• 1 egg(s)
• 60 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 2 tbsp milk
• 75 g flour
• 1 pinch of baking powder
• 10 sheets of white gelatin
• 3 cups of yogurt, 150g each
• 200 g sugar
• 1 lemon(s), juice of
• 500 ml cream
• 1 pack of jelly, raspberry
• 4 tbsp sugar
• 500 g raspberries, frozen

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Grease a springform pan and preheat oven to 175°C. Separate the egg, beat the egg whites until stiff, beat the butter with 50g sugar, vanilla sugar, egg yolks, and milk until fluffy, mix the flour with the baking powder and stir in, then fold in the beaten egg whites. Pour the batter into the pan and bake for 15 minutes. Soak the gelatine until dissolved, then mix the yogurt with 200g sugar and lemon juice. Mix 1 tablespoon with the gelatine and stir in the rest. Whip the cream until stiff, then fold in. Place a cake ring around the cooled base, pour in the yogurt mixture, and chill for 1 hour. Prepare the jelly according to the package instructions, using only 1/4 liter of water. Mix the frozen raspberries into the still-hot mixture. Spread over the yogurt layer. Chill for a good 3 hours.