Tropical fruity yogurt cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 60 g sugar
• 35 g flour
• 25 g cornstarch
• possibly vanilla flavoring or vanilla paste
• 450 ml yogurt
• 50 ml fruit juice of your choice, or pureed fruit
• possibly sugar to sweeten
• 6 sheets of gelatin or alternatively agartine
• some fresh fruit for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 13 minutes; Total time approx. 4 hours 43 minutes

For the sponge cake base, separate the eggs. Beat the egg whites in a food processor until stiff and then slowly add the sugar. Once the egg whites are stiff, briefly fold in the egg yolks. Add a little vanilla extract, if desired. Sift the flour and cornstarch into the egg mixture and carefully fold in. Pour the sponge cake mixture into a 24-26cm springform pan or baking frame and bake in a preheated oven at 200°C (top/bottom heat) for 10-13 minutes. Then let the base cool and place a baking frame on top. For the cream, mix the yogurt with the fruit juice or pureed fruit using a food processor or a whisk. Add a little sugar to sweeten if desired. Process the gelatine or agartine according to the package instructions and stir in the yogurt fruit cream. Pour the yogurt cream onto the prepared sponge cake and smooth it down. Then let the cake set in the refrigerator for 3-4 hours. Garnish with fresh fruit of your choice before serving.