Yogurt cake with raspberries

Ingredients for 1 servings:

• 3 eggs, separated
• 3 tbsp water, warm
• 1 pinch of salt
• 60 g sugar
• 2 packets of vanilla sugar
• 90 g flour
• 750 g yogurt
• 250 g cream, whipped
• 2 tbsp lemon juice
• 100 g sugar
• 10 sheets of gelatin
• 250 ml water
• 3 tbsp sugar
• 1 pack of raspberry-flavored jelly
• 300 g raspberries, frozen

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 20 minutes

For the base, beat the egg yolks with 3 tablespoons of warm water, salt, sugar, and vanilla sugar until creamy. Beat the egg whites until stiff and fold in. Sift in the flour and fold in. Pour into a springform pan and bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. For the cream, mix the yogurt, lemon juice, and sugar. Soften the gelatine, squeeze it out, and dissolve it in a water bath. Gradually stir into the mixture. When the mixture begins to set, fold in the whipped cream. Spread over the cooled base and chill. For the topping, mix the jelly with water; let it heat up, but do not boil. Add the frozen raspberries and pour the topping onto the firm yogurt cream before it sets. Chill again for a few hours.