yogurt cake

Ingredients for 1 servings:

• 200 g flour, smooth
• 1 sachet of baking powder
• 125 g sugar, fine
• 1 sachet of vanilla sugar
• 3 m.-sized eggs
• 100 g liquid margarine
• 100 ml milk
• 500 g yogurt
• 150 g powdered sugar
• 1 tbsp white rum
• Lemon juice from 1/2 lemon
• 7 sheets of gelatin
• 1 cup whipped cream
• 300 g raspberries, finely pureed
• 4 sheets of gelatin
• 50 g powdered sugar
• Raspberry puree for the cake base

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 40 minutes

Sponge cake batter, very quick! Makes 12 pieces

Sift the flour and baking powder into a sealable bowl and mix with the vanilla sugar and sugar. Add the eggs, liquid margarine and milk. Seal and shake for about 15 to 30 seconds. Then stir briefly with a whisk to incorporate any leftover ingredients around the edges. Pour the batter into a cake tin (line with baking paper beforehand) and bake in a preheated oven at 160°C for about 30 minutes. Remove from the oven and allow to cool thoroughly. Place a cake ring around the base and spread thinly with jam. Soak the gelatine leaves in cold water. Mix the yogurt with the sifted icing sugar, rum and lemon juice until smooth. Whip the heavy cream. Heat the soaked gelatine in a small saucepan and melt (do not boil!!) and add about 3 to 4 tablespoons of the yogurt mixture. Remove from the heat and stir quickly. Quickly stir into the remaining yogurt mixture and mix well with a whisk. Fold in the whipped cream and gently stir until smooth. Pour onto the cake base and let it set in the refrigerator (preferably overnight). Mix the raspberries with the icing sugar and puree. Soak 4 gelatin leaves. Heat the raspberry mixture thoroughly in a small saucepan on the stove and stir in the softened gelatin. Carefully pour onto the cake and let it set.