yogurt cake

Ingredients for 1 servings:

• 4 eggs (size L)
• 100 g sugar
• 100 g flour
• ½ tsp baking powder
• 1 lemon(s), untreated, zest
• 500 g cream
• 1 packet of vanilla sugar
• 400 g yogurt (3.5% fat)
• 6 sheets of gelatin
• Water, cold for soaking
• 60 g powdered sugar
• 2 cans of tangerine or other fruit
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

very tasty, light and fresh, easy and quick to make, also suitable for beginners

For the base, beat the eggs and sugar with a mixer until the sugar has completely dissolved. Mix the flour and baking powder and add to the egg and sugar mixture along with the lemon zest and fold in. Pour into a greased and floured springform pan and smooth out the surface. Bake the batter in a preheated oven at 170°C (top/bottom heat: 150°C) for approx. 15 minutes. Do a skewer test, remove from the oven and let cool. For the cream, soak the gelatine in cold water for a good 5 minutes. Mix the yogurt with the powdered sugar and vanilla sugar until smooth. Squeeze out the soaked gelatine well and heat in a saucepan with 1 tablespoon of the yogurt cream over low heat until the gelatine has dissolved. Remove from the heat, gradually add 3-4 tablespoons of yogurt cream to the saucepan and mix. Now pour the mixture from the saucepan into the cold yogurt cream and stir until smooth. Chill briefly, and in the meantime, whip 400g of cream until stiff. Fold the cream into the yogurt mixture, a tablespoon at a time, and spread over the base. Smooth the cream evenly and garnish with mandarins or other fruit, if desired. Chill in the tin for 2 hours. To decorate, remove the springform pan from the refrigerator and carefully remove it from the cake. Whip the remaining cream until stiff, spread it over the edges, and decorate the cake as desired using a piping bag.