Yogurette cake

Ingredients for 1 servings:

• 50 g butter
• 50 g sugar
• 80 g flour
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 2 cups sour cream
• 1 cup of natural yogurt
• 1 pack of cream powder (vanilla cream of paradise)
• 1 tbsp sugar
• 2 cans of tangerine(s)
• 2 cups of cream
• 2 packs of cream stiffener
• 1 bar of chocolate (Yogurette), 10 bars of it or the whole bar if needed
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very tasty and refreshing in summer

Mix butter, sugar, vanilla sugar, egg, flour, and baking powder into a batter, which you then bake in a greased springform pan at medium heat (convection oven: 180°C) in a preheated oven. This doesn’t take long, max. 10 minutes. Since you have to add the remaining ingredients to the cooled base, it’s also possible to bake it a day in advance. Mix the sour cream, cream powder, natural yogurt, and sugar together and pour onto the cold base. Spread the drained mandarins on top, then spread them with the whipped cream (with Sahnefest). Finally, scatter the coarsely grated Jogurette bars on top. A quick tip: If you have trouble spreading the batter in the springform pan (because the amount is so small), it helps to sprinkle some breadcrumbs on top – this will prevent it from sticking to your hands.