Summery berry yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 80 g sugar
• 75 g flour
• 8 sheets of gelatin
• Water, cold for soaking
• 500 g yogurt
• 80 g sugar
• 250 g strawberries
• 200 g raspberries
• 50 g blackberries
• 300 g whipped cream
• 1 pack of cake glaze for 250 ml liquid
• 250 ml apple juice
• 1 tbsp, levelled sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

fruity and creamy

Preheat the oven to 180°C (top/bottom heat) and line the bottom of a 26 cm springform pan with baking paper, then close the ring. Separate the eggs. Beat the egg whites in a clean bowl until stiff peaks form, slowly adding about 1 tablespoon of the sugar. Then beat the egg yolks and slowly add the remaining sugar. Pour the beaten egg whites onto the egg yolk mixture, sift the flour over them, and fold everything in with a whisk. Pour the batter into the springform pan, smooth it out slightly, and place it in the bottom third of the oven. Bake with the oven door closed for about 20 minutes. After baking, remove the base from the springform pan, carefully remove the baking paper, and let it cool. Soak the gelatine according to the package instructions. Mix the yogurt with the sugar. Dissolve the squeezed gelatine in a hot water bath and stir into the yogurt. Then puree 100 g strawberries and 75 g raspberries and fold in. Chill the yogurt cream for about 15 minutes. Whip the cream until stiff peaks form and fold it into the yogurt mixture. Place the sponge cake on a cake plate, enclose it with a cake rim, and pour in the yogurt cream. Chill for about 2 hours. Once the mixture is firm, arrange the remaining berries on top of the cake. Make a glaze from apple juice, sugar, and cake glaze powder and pour it over the berries. Once the glaze is firm, remove the cake rim.