Raspberry yogurt cake

Ingredients for 1 servings:

• 150 g wheat flour
• 1 pinch of baking powder
• 40 g sugar
• 1 packet of vanilla sugar
• 100 g butter or margarine
• 8 sheets of gelatin
• 2 eggs, size M
• 75 g sugar
• 1 packet of vanilla sugar
• 1 organic lemon(s), grated peel
• 4 tbsp lemon juice
• 450 g yogurt (3.5% fat)
• 250 ml cream
• 600 g raspberries
• 60 g sugar
• Red wine (to complement)
• 2 packs of cake glaze, red
• 50 g sugar
• 50 g almond sticks, roasted

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

For the dough, mix the flour with the baking powder and sift it into a mixing bowl. Add the sugar, vanilla sugar, and butter or margarine in pieces. Using the dough hook on the mixer, mix the ingredients thoroughly, first on the lowest speed and then on the highest speed, then knead on the work surface until you have a smooth dough. If the dough is sticky, chill it for a while. Roll out the dough on the greased base of a springform pan (28 cm diameter), prick it several times with a fork, and wrap the springform pan around it. Place the springform pan in the oven and bake the dough base at 200-220 degrees Celsius for about 15 minutes. Immediately after baking, remove the base from the springform pan and let it cool. Only then place it on a plate and place a cake ring around it. For the yogurt cream, let the gelatine soak in cold water for about 10 minutes according to the package instructions. Then dissolve it. Beat the eggs with the lemon zest, sugar, and vanilla sugar until frothy. Stir in the dissolved gelatine. Stir in the lemon juice and yogurt and chill. As soon as the mixture begins to set, whip the cream until stiff peaks form and fold in. Pour the mixture onto the cake base, smooth it out, and chill to set. For the topping, sort the raspberries (do not wash them), remove the stems if necessary, sprinkle with sugar, and let stand to draw the juice. Place in a sieve to drain, collect the juice, and top up the volume with red wine to make 500 ml. Spread the raspberries over the cream. For the glaze, prepare the cake glaze with the sugar and raspberry juice according to the package instructions, spread it over the raspberries, and let it set. Remove the cake ring and sprinkle the edges of the cake with browned almond slivers.