Wildberry yogurt cake

Ingredients for 1 servings:

• 6 m.-sized eggs, separated
• 1 pinch of salt
• 170 g sugar
• 1 bag of vanilla sugar
• 90 g flour
• 70 g cornstarch
• 20 g baking cocoa
• 1 pack of chocolate pudding powder
• 1 tsp baking powder
• 100 g powdered sugar
• 500 g yogurt, 10% fat
• 250 g low-fat curd cheese
• 400 ml cream
• 2 packs of Agartine
• 100 ml water
• 2 bags of cream stiffener
• 350 g berries, mixed, frozen or fresh
• 1 dashes lemon juice
• Grape juice for soaking
• 400 g berries, mixed, frozen or fresh
• 400 ml grape juice
• 20 g sugar
• 35 g cornstarch
• 100 ml cream
• ½ bag(s) of cream stiffener
• 100 g almond flakes

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 30 minutes

summery, light and delicious

Chocolate sponge cake: Preheat oven to 190°C (top/bottom heat). Whisk the egg whites with the salt, gradually add the sugar and vanilla sugar, and beat the mixture until stiff peaks form and glossy. This can take up to 20 minutes and is best done with a food processor. Add the egg yolks one at a time, whisking until combined. Then combine the dry ingredients—flour, cornstarch, cocoa powder, chocolate pudding powder, and baking powder—and sift them into the mixture. Carefully fold in with a whisk or spatula, removing as little air as possible. Line the bottom of a 26cm springform pan with baking paper; do not grease the sides. Pour the batter into the pan and bake on the middle rack for about 30 minutes. Let it cool completely, preferably overnight, to make the sponge cake easier to cut. Yogurt and Berry Cream: Combine agartine and water in a saucepan and bring to a boil, then boil gently for 2 minutes. Whisk the cream with the cream stiffener until stiff. Combine the yogurt with the powdered sugar, low-fat quark, and a dash of lemon juice. Stir 2-3 tablespoons of the yogurt mixture into the agartine, then return it to the yogurt mixture and stir until smooth. Fold in the cream and berry mixture. Cut the sponge cake in half with a cake saw to create three equal-sized layers. Place the bottom layer on a cake plate and place a tall cake ring around it. If desired, the layers can be soaked in a little grape juice for extra moistness. Spread half of the cream on the base, place the middle layer on top, spread the remaining cream on top, and cover with the lid. Berry Glaze: For the berry glaze, mix the sugar and cornstarch with a few tablespoons of grape juice until smooth, then add the berries and the remaining juice and bring everything to a boil, stirring constantly, until the mixture has thickened. Allow to cool to lukewarm, then spread over the cake and refrigerate to set. The cake must then chill for at least 4 hours. Decoration: Loosen the cake ring with a knife. Whip the cream with the cream stiffener until stiff peaks form. If desired, spread a thin layer of cream around the edge of the cake to help the almonds adhere. Toast the flaked almonds in a dry pan over medium heat until golden brown, then allow to cool thoroughly. Fill a piping bag with the cream and pipe 12 or 16 rosettes onto the cake. Carefully adhere the flaked almonds to the edge of the cake using the palm of your hand.