Raspberry yogurt slices

Ingredients for 1 servings:

• 4 m.-sized eggs
• 175 g sugar
• 100 g flour
• 1 tsp baking powder
• 5 sheets of gelatin
• Water for soaking
• 350 g natural yogurt (full milk yogurt)
• 1 packet of vanilla sugar
• 200 g whipped cream
• 50 g dark chocolate shavings
• 175 g raspberries
• 20 g dark chocolate
• some lemon balm

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 45 minutes

Separate the eggs. Beat the egg whites until stiff, gradually adding 100g of sugar. Stir in the egg yolks. Mix the flour and baking powder, sift over the mixture, and fold in. Line a baking tray with baking paper. Pour the mixture onto the cake and smooth it down. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for 10-15 minutes. Remove the sponge cake from the oven and let it cool on a wire rack. Meanwhile, soften the gelatine in cold water. Mix the yogurt, vanilla sugar, and 75g of sugar. Squeeze out the gelatine and dissolve it in a small saucepan. Stir in 5 tablespoons of yogurt, then the remaining yogurt and chill. Whip the cream until stiff. As soon as the yogurt cream begins to set, fold in the stiffly whipped cream and the grated chocolate. Cut the sponge cake in half crosswise. Cover one half with a cake frame. Spread 100g of raspberries on the sponge cake. Add the cream, except for about 5 tablespoons, and spread evenly. Place the second sponge cake half on top and press down lightly. Spread the remaining cream over the sponge cake. Chill for about 3 hours. Remove from the refrigerator and cut into pieces. Use a vegetable peeler to peel curls from the chocolate. Sprinkle the slices with 75g of berries and chocolate curls. Decorate with lemon balm.