Urmelis wild berry cake with Yogurette

Ingredients for 1 servings:

• 125 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 large eggs
• 75 ml egg liqueur
• 50 g chocolate bar (blueberry yogurt)
• 50 g chocolate bar (cherry yogurt)
• 250 g cream
• 150 g Greek yogurt
• 150 g sour cream
• 2 tbsp lemon juice
• 3 tbsp eggnog, up to 5 tbsp possible
• 2 packets of vanilla sugar
• 2 tsp powdered sugar
• 3 drops of vanilla flavor
• 10 g gelatin powder
• 2 tbsp milk
• 180 g mixed berries, frozen
• 35 g powdered sugar
• 200 g cream
• 200 g sour cream
• 100 g Greek yogurt
• 9 g gelatin powder
• 2 tbsp cherry syrup or raspberry syrup
• 1 dashes lemon juice
• 150 g jam (forest fruit jam)
• 125 g cream for decoration
• Chocolate flakes, white or dark, or Yogurette bars, for decoration
• Fat and flour for the mold
• Oil for the cake ring

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

2 layers, chocolatey-creamy and fruity-creamy

It’s best to thaw the berries in the refrigerator overnight. Preheat the oven to 175°C (top/bottom heat). Line a 26cm springform pan with paper, grease, and flour. Mix the flour with the baking powder and salt. In a sufficiently large bowl, cream the butter with the sugar and vanilla sugar until creamy. Add the eggs one at a time and continue beating until creamy. Quickly stir in the flour mixture, alternating with the egg liqueur. Pour the batter into the pan and smooth the surface. Bake on the middle rack for about 25 minutes, then remove the springform pan and let the base cool on a wire rack. Meanwhile, shave the chocolate, preferably slightly chilled, into fine strips with a sharp knife or shave it into shavings using a slicer. Place the base on a cake plate. Stir the jam well and spread it over the base, then place a tall cake ring around it and lightly oil it with a brush. For the Yogurette cream, whip the cream until stiff peaks form and chill. Mix the yogurt with the sour cream, lemon juice, egg liqueur, vanilla sugar, powdered sugar, and vanilla flavor until creamy. Prepare the gelatin according to the instructions, then heat it with the milk in the microwave. Mix it with 2 tablespoons of the cream, then stir it into the remaining cream. Now fold in the prepared chocolate flakes and the cream. Pour the mixture onto the base, spread it out, and shake gently to ensure it is evenly distributed. Chill for about 30-40 minutes. For the wild berry cream, puree the berries with the powdered sugar. Whip the cream until stiff peaks form and chill. Mix the sour cream with the yogurt and lemon juice. Prepare the gelatin according to the instructions, then heat it with the syrup in the microwave. Mix it with 2 tablespoons of the cream, then stir it into the remaining cream and fold in the cream. Spread the mixture over the first layer and shake again to ensure it is evenly distributed. Let it set in the refrigerator for at least 2 hours, then remove the ring and decorate the cake with cream and chocolate flakes. It looks like a lot of work, but it’s really quick! You can also omit the eggnog.