Wild berry yogurt cake with chocolate nut base

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 1 pinch of salt
• 200 g hazelnuts or almonds, ground
• 50 g flour
• 0.66 packs of baking powder
• 30 g chocolate shavings
• 175 g cream cheese, e.g. Philadelphia balance or Philadelphia yogurt balance, 12 or 13% fat
• 450 g yogurt (cream) or Greek yogurt, approx. 10% fat
• 1 dashes lemon juice
• 40 g sugar
• 2 tbsp honey, liquid
• g gelatin – fix, or instant gelatin, or 8 sheets of gelatin
• 450 g berries (wild), fresh, or other berry mixture, e.g. blueberries, raspberries, blackberries, currants), if not
• 250 ml fruit juice, red, diluted, or punch
• 2 tbsp sugar
• 1 pack of cake glaze, red

Instructions

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

aromatic fruit dream with light yogurt cream cheese on a fluffy chocolate nut base, for 12 pieces or slices

Line the bottom of a 26 cm springform pan with baking paper, grease the sides and sprinkle with flour. Preheat oven to 180°C. For the nut base, separate 3 eggs and beat the 3 egg whites with a pinch of salt until stiff peaks form. Cream the butter until creamy, add the sugar and vanilla sugar. Stir in 1 egg and the 3 egg yolks until a thickened mixture forms. Mix the flour, nuts or almonds, baking powder and chocolate shavings and fold in alternately with the egg whites. Pour the batter into the prepared springform pan and bake at 180°C for 25-30 minutes. If necessary, cover the base with aluminum foil towards the end of the baking time to prevent it from overcooking. Do the skewer test! Remove the rim of the springform pan and place the base on a wire rack to cool. Cut the cooled base in half horizontally. For the crème Philadelphia, beat the yogurt, sugar, honey and lemon juice until creamy. Stir in the gelatin powder (instant gelatin or gelatine fix) for about 1 minute. If you are using leaf gelatin, you should first soak it in water for a few minutes, then squeeze it out, dissolve it, stir in a little yogurt cream, and then stir this into the cake cream. Return one half of the base to the springform pan or place a cake ring around it. Spread the cream over the base and place the second half of the nut base on top. Distribute the berries on the top layer. Mix the powder for the cake glaze with 2 tablespoons of sugar and stir in 250 ml of red fruit juice or punch until smooth. Bring to a boil, stirring constantly, then let cool for 1 minute. Pour the glaze over the berries, starting in the center. Refrigerate the cake for at least 2 hours. Tip: Alternatively, you can also make wild berry slices. To do this, beat half of each ingredient (i.e., multiply everything by a factor of 1.5). For this version, the base is baked on a baking sheet. To do this, line a baking tray with baking paper and place a baking frame (approx. 36 x 25 cm) on top. Line this with baking paper and fill it with batter. After cooling, cut into slices.