Strawberry yogurt cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 4 m.-sized eggs
• 125 ml cream
• 500 g flour
• ½ pack of baking powder
• 12 sheets of gelatin
• 200 g strawberries
• 600 g natural yogurt
• 150 g sugar
• 1 packet of vanilla sugar
• 2 packs of cake glaze, clear
• 150 g strawberries
• 100 g raspberries
• Fat, for the shape

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Especially delicious on warm days when well chilled. Serves 12

The ingredients for the batter should be at room temperature. Cream the butter with the sugar and vanilla sugar until fluffy. Beat in one egg at a time. Quickly stir the flour mixed with the baking powder alternately with the milk into the foam mixture. The batter should fall off the spoon with difficulty. Spread into a greased pan. Bake at 180°C for about 50-60 minutes. Do the skewer test. Let the cake cool. Soak the gelatine in cold water. Mix the yogurt, sugar and vanilla sugar until smooth. Squeeze out the gelatine and dissolve it at low heat, then stir into the yogurt cream. Whip the cream until stiff and as soon as the yogurt cream has set, carefully fold in the cream. Pour the cream onto the cooled base and chill for about 2 hours. Hull the strawberries and raspberries. Once the cream has set, decorate the cake with the strawberries and raspberries as desired. Prepare the glaze according to the package instructions and pour it over the cake. Chill the cake for another 1 hour. Tip: In principle, the cake can be made with any fruit, but be careful with very acidic fruits like kiwi or pineapple, as the gelatin may not set. Decorate the edges with pistachios or almonds. I like it when the cream forms white curls in the glaze. To achieve this, simply pour the glaze onto the cake a little early. But it should definitely be fairly firm by then.