Yogurt and sea buckthorn cake

Ingredients for 1 servings:

• 2 eggs, size L
• 80 g sugar
• 40 g flour
• 40 g cornstarch
• 1 tsp, leveled baking powder
• 1 tsp baking cocoa
• 1 gr. can/n apricot(s)
• 500 g natural yogurt
• 200 ml whipped cream
• 120 ml sea buckthorn liqueur
• Powdered sugar to taste
• 3 bags of Gelatinefix

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with sea buckthorn liqueur

For a 26 cm springform pan. Preheat oven to 180°C (top/bottom heat). Line the base of the springform pan with baking paper. For the batter, beat the eggs and sugar until light yellow. Combine the flour, cornstarch, cocoa powder, and baking powder and stir into the egg mixture. Pour into the springform pan and bake in the lower third of the oven for about 20 minutes. Remove the finished base from the oven and let it cool for a few minutes. Then remove the base from the pan, place it on a wire rack, remove the baking paper, and let the sponge cool completely. Meanwhile, drain the apricots well in a sieve. Place the cooled sponge base on a cake plate and place a cake ring around it. Spread the apricots on the base, leaving a 1 cm border all around. Whip the cream until stiff peaks form, stir in the yogurt, then the sea buckthorn liqueur. Sweeten to taste with powdered sugar (or vanilla sugar). Add the gelatin mix and stir for 1 minute. Spread evenly over the apricots and smooth the surface. Refrigerate the cake for a few hours.