Yogurt and berry towers

Ingredients for 8 servings:

• 4 eggs, separated
• 100 g sugar
• 75 g flour
• 1 tsp baking powder
• 50 g cornstarch
• 500 g vanilla yogurt
• 2 packets of vanilla sugar
• 1 pack of instant gelatin
• 300 g blueberries
• 250 ml whipped cream
• 2 tbsp wild berry jelly
• 1 tbsp pistachios, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 5 minutes

with blueberries

Preheat the oven to 200°C (180°C fan-assisted oven). Beat the egg whites with the sugar until stiff. Fold in the egg yolks. Fold in the flour, baking powder, and cornstarch. Spread the mixture onto a baking sheet lined with baking paper, bake for 10 minutes, and then let it cool. Mix the yogurt with the vanilla sugar and gelatin for about 1 minute, then chill for 10 minutes, until the mixture begins to set. Whip the cream until stiff and fold into the yogurt. Set aside 2 tablespoons of blueberries, roughly crush half of the remaining berries, and fold in the crushed berries. Cut out 16 circles from the sponge cake, each 8 cm in diameter. Spread 8 circles with 1-2 tablespoons of cream each and arrange the other half of the berries on top. Chill for 15 minutes. Now place the second circle on top and spread 1 tablespoon of cream on each. Chill in the refrigerator for 1 hour. Warm the jelly. Decorate the tarts with the warmed jelly, the reserved berries and the pistachios.