Simple lemon yogurt cake

Ingredients for 1 servings:

• 100 g flour
• 2 tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 100 g margarine
• 1 pkt. Lemon-flavored jelly (for 500 ml of liquid)
• 300 g yogurt
• 1 cup sour cream
• 2 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 150 g sugar
• 2 lemons

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 50 minutes

very refreshing, for 12 pieces

Dough: Mix flour with baking powder. Mix remaining ingredients well and fold in flour. Bake in a springform pan lined with baking paper (I use a 28cm pan) at 175°C (top/bottom heat) for approx. 20-25 minutes. Cream: Mix jelly powder with 50g sugar and stir in 250ml water. Allow to swell, then heat gently while stirring—do not boil—and let cool. Whip cream with cream stiffener until stiff. Mix sour cream and yogurt with the remaining sugar, vanilla sugar, and lemon juice until smooth. Stir in the cooled jelly and refrigerate. As soon as the cream begins to set (this can take an hour), fold in the cream. Turn the cooled cake base over and enclose it in the cleaned baking ring. Pour the cream into the ring and refrigerate for at least 3 hours. Tip: You can also use quark instead of sour cream. You can make a “mirror” from another packet of jelly and spread it on the cooled cake. Then immediately refrigerate it. Chocolate flakes also work well as decoration.