Yogurt cake with fruit glaze

Ingredients for 1 servings:

• 175 g flour
• 1 tsp, leveled baking powder
• 50 g sugar
• 2 packets of vanilla sugar
• 1 small egg(s)
• 125 g butter or margarine, cold
• 9 sheets of gelatin
• 600 ml yogurt
• ½ lemon(s), juice
• 5 tbsp sugar
• 250 ml cream
• 1 can of mandarin orange(s) or approx. 150 g of blueberries
• 4 packs of no-cook vanilla sauce powder
• 125 ml apple juice (only if using blueberries)
• Margarine and breadcrumbs to coat the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 45 minutes

Make a shortcrust pastry from flour, baking powder, sugar, vanilla sugar, egg, and cold butter (or margarine). Press this dough into a greased springform pan dusted with breadcrumbs and bake at 180°C (fan oven) for 20-25 minutes. Soften the gelatin. Whisk the yogurt with the juice of half a lemon and 4-5 tablespoons of sugar. Squeeze out the gelatin, dissolve it, adjust it to the cream, and stir it into the yogurt mixture. Whip the cream until stiff and fold it into the yogurt mixture along with the drained mandarins (reserving the juice) or about 150g of blueberries. Place a cake ring around the shortcrust pastry base and spread the yogurt mixture on top. Refrigerate for about 2 hours. Make up the volume of the drained fruit juice (or apple juice, in the case of the blueberries) with water to 250ml, add the 4 packets of vanilla sauce powder, and whisk everything vigorously. Spread this mixture over the cake and refrigerate the cake for another 2 hours.