Snow White cake

Ingredients for 1 servings:

• 80 g margarine (half-fat margarine)
• 75 g sugar
• 2 m.-sized eggs
• 150 g yogurt (skimmed milk yogurt)
• 120 g flour
• 1 tsp baking powder
• 1 tsp vegetable oil
• 2 tbsp breadcrumbs
• 1 tbsp cocoa powder
• 2 jars of sour cherries (without sugar)
• 600 g yogurt (skimmed milk yogurt)
• 360 g cream cheese up to 1% fat absolute
• 2 tbsp lemon juice
• ½ tsp cinnamon powder
• Sweetener, liquid
• 4 bags of gelatine – Fix (15g each)
• 1 pack of red cake glaze (sugar-free)
• 200 ml cherry juice (without sugar)
• 50 ml water
• 3 tbsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

low-fat, WW – suitable

Cream the margarine and sugar together, gradually whisk in the eggs, then add the yogurt. Mix the flour and baking powder together, sift it over the cake, and mix in. Grease a 26 cm springform pan with oil and sprinkle with breadcrumbs. Pour half of the batter into the pan. Mix the remaining batter with cocoa powder and pour it over the light-colored batter. Drain the sour cherries, reserving the juice. Arrange the cherries on the dark-colored batter. Bake the cake in a preheated oven at 180°C (gas mark 2, fan oven 160°C) on the middle rack for 40-45 minutes, then let it cool completely in the pan. For the topping, mix the yogurt with cream cheese, lemon juice, and cinnamon, then season to taste with sweetener. Stir in the gelatin fix according to the package instructions and spread the glaze over the cooled cake. Refrigerate the cake for about 1 hour. Prepare the glaze according to the package instructions using cherry juice, water, and sugar. Cover the cake with it and chill for another hour.