Sour milk cake with fruit

Ingredients for 1 servings:

• 4 eggs
• 175 g sugar
• 1 packet of vanilla sugar
• some water, about 3 – 4 tbsp
• 1 pinch of salt
• 200 g flour
• 2 tsp baking powder
• 8 sheets of white gelatin
• 500 g sour milk
• 150 g sugar
• 150 g apricot(s) from the can
• 150 g cherry(s), sweet or sour, from the jar
• 400 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

simple and summery

Separate the eggs. Beat the egg whites with water and salt until stiff, gradually adding the sugar and vanilla sugar. Briefly beat in the egg yolks. Sift in the flour and baking powder and carefully and thoroughly fold in with a whisk. Spread the mixture evenly in a 26 cm diameter springform pan, greased only on the bottom. Bake in a preheated oven at 175°C (fan oven) for about 30 minutes. Loosen the mixture from the sides of the pan with a knife, allow to cool, and then divide it horizontally. Soften the gelatine. Mix the sour cream with the sugar. Squeeze out the gelatine, dissolve it, and stir it into the sour milk. Place the mixture in the refrigerator to set. Whip the cream with the vanilla sugar and cream stabilizer until stiff. Drain the apricots and cherries very well. Dice the apricots. Fold the cream into the setting sour milk mixture, taking about 10-13 tablespoons and setting aside. Fold the fruit into the remaining sour milk mixture. Place a cake ring around the first sponge layer, pour in the sour cream mixture with the fruit, smooth the surface, place the second layer on top and press down lightly. Spread the sour cream mixture, without the fruit, over the top layer and smooth it down. Leave the cake in the refrigerator for at least 2 hours to set. Remove the cake ring and garnish with cherries, apricots, and/or whipped cream, if desired. Tip: Depending on the season and your taste, you can make the sour cream mixture with different fruits—e.g., peaches, blueberries, blackberries, etc. The picture of my cake was made with half the ingredients, and the sponge was baked in an 18cm tin.