yogurt cake

Ingredients for 1 servings:

• 5 eggs
• 120 g sugar
• 150 g flour
• 7 sheets of gelatin
• 500 ml yogurt
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 250 ml whipped cream
• possibly jam
• n. B. Fruits for topping
• n. B. Whipped cream for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

refreshing and fruity

Preheat the oven to 180°C. Beat the eggs with the sugar until the mixture is quite light in color, then fold in the flour. Pour into a baking dish and bake for about 20 minutes. Then let it cool. You can leave the baking dish in place, as the yogurt mixture will be very runny. Soak the gelatin in cold water. Place the baking dish back around the sponge cake base and, if desired, spread a little jam all the way to the edge of the dish. Top with fruit, such as strawberries, if desired. Mix the yogurt with the powdered sugar and vanilla sugar until the sugar has dissolved. Whip the cream until semi-stiff, but do not fully whip, as you will briefly mix it with the yogurt. Squeeze out the gelatin and dissolve it in the microwave or in a saucepan. Add two tablespoons of whipped cream to the gelatin, stir briefly, and pour into the yogurt mixture. Stir briefly, add the whipped cream, and mix again briefly. Pour the yogurt mixture over the fruit and let it set, preferably overnight, or at least 2-3 hours. Be careful, it’s very runny! It’s best to decorate with fruit just before serving. Carefully remove the cake from the tin with a knife. If you like, you can spread the outside of the cake with whipped cream for a better look. You can also use frozen fruit; I prefer raspberries and cook them with custard powder (or cornstarch).