Yogurt-apricot cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 100 g flour
• 15 g cornstarch
• 1 tsp, leveled baking powder
• Fat for the mold
• 8 sheets of white gelatin
• Water, cold for soaking
• 450 g natural yogurt
• 150 g sugar
• 2 lemons, juice
• 500 ml cream
• 1 gr. can/n apricot(s), drained
• 2 packs of lemon peel (Citroback)
• 6 sheets of white gelatin
• Water, cold, for soaking
• e.g. apricot juice from apricots
• 1 lemon(s), juice
• 50 g powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 50 minutes

refreshing, fruity, also tastes good with other fruits

Preheat the oven to 180°C (top/bottom heat). For the batter, cream the butter until smooth. Gradually stir in the sugar and vanilla sugar until the mixture forms a thickened batter. Beat in the eggs every half minute. Sift the flour and baking powder. Stir into the batter in portions on medium heat. Grease a 26cm springform pan, pour in the batter and smooth it down. Bake in the hot oven for about 20 minutes. Let the base cool. For the cream, drain the apricots, reserving the juice and setting it aside. Soak the gelatin in cold water. Mix the yogurt with the sugar, lemon juice and Citroback. Whip the cream until stiff. Dissolve the gelatin according to the package instructions, stir in a little of the yogurt and immediately add everything back to the yogurt mixture, stirring constantly. When the cream begins to thicken, fold in the cream. Place a cake ring around the base and place half of the apricots on top, leaving 1 cm between the edges. Fill the cake base with the cream and smooth it down. Refrigerate overnight. For the glaze, soak the gelatin in cold water. Place the remaining apricots in a measuring jug, puree with a blender, and top up to 500 ml with the apricot juice. Stir in the lemon juice and icing sugar. Dissolve the gelatin according to the package instructions and stir in. When it begins to thicken, carefully pour it onto the cake. Refrigerate for a few more hours. Makes approx. 12 slices.