Yogurt cake with tangerines

Ingredients for 1 servings:

• 100 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 pinch of salt
• 150 g flour
• 1 tsp baking powder
• 2 tbsp milk
• 150 g sugar
• 2 eggs
• 2 tbsp lemon juice
• 3 cups of yogurt (low-fat yogurt), small
• 12 sheets of gelatin
• 500 ml cream
• 2 small cans of tangerine(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Mix all the dough ingredients into a batter, pour into a greased tart tin, and bake in a preheated oven at 175°C for about 15-20 minutes. Alternatively, you can use a regular fruit tart base. Whisk the sugar and eggs well, add the lemon juice and yogurt. Dissolve the gelatin and fold in. Whip the cream until stiff peaks form and fold in. Pour half of the mixture into a round dish (about 30 cm in diameter), top with the fruit, pour in the remaining mixture, and smooth it down. Lightly press the tart base into the mixture. Cover the dish, if possible, and refrigerate overnight. To turn the cake out, run a knife along the edge and briefly dip the bowl in hot water.