Yogurt berry slices

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• 4 eggs, size M
• 1 packet of vanilla sugar
• 1 tsp lemon zest
• 1 pinch of salt
• 200 g flour
• 1 tsp baking powder
• 8 sheets of gelatin
• 600 g natural yogurt
• 80 g sugar
• 2 tsp lemon juice
• 600 g cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 250 g berries, mixed, fresh or frozen
• 2 tbsp water
• 2 tbsp sugar
• 4 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

Line a baking tray (approx. 30 x 40 cm) with baking paper and place a baking frame on top. Preheat oven to 180°C (top/bottom heat). Cream together softened butter and sugar until creamy, gradually add eggs, and mix well. Stir in vanilla sugar, lemon zest, and salt. Mix and sift together the flour and baking powder, then mix everything into a dough. Spread the dough onto the baking tray and bake for approx. 25 minutes. Let the base cool. For the topping, soak the gelatin in cold water. Mix natural yogurt, sugar, and lemon juice until smooth. Squeeze out some of the gelatin leaves and dissolve them in a saucepan over low heat. Stir 2-3 tablespoons of the yogurt cream into the liquid gelatin. Then stir the gelatin into the remaining yogurt cream. Refrigerate the cream for 20 minutes until it begins to set. Whip the cream with the cream stiffener and vanilla sugar until stiff peaks form and fold into the cream. Pour the cream onto the base, smooth it out, and let it set in the refrigerator for about 4 hours. Also soften the gelatin for the berries. Combine the berries, sugar, and water in a saucepan and simmer for about 10 minutes until soft, then puree and pass through a sieve. Squeeze the soaked gelatin leaves well and dissolve them in the warm berry sauce. Carefully spread the fruit mixture over the yogurt slices. It sets very quickly and can be served shortly afterward.