Yogurt-cherry cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 175 g sugar
• 1 pinch of salt
• 75 g flour
• 1 pinch of baking powder
• 16 sheets of gelatin
• 1 jar sour cherries (720 ml)
• 750 g yogurt
• 1 packet of vanilla sugar
• 200 g cream
• 100 g dark chocolate shavings

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

super fast and easy

Separate the eggs. Beat the egg whites with 2 tablespoons of water until stiff, gradually adding 75g of sugar. Stir in the egg yolks one at a time. Fold in the flour and baking powder into the custard. Line the bottom of a springform pan with baking paper. Spread the mixture evenly and bake in a preheated oven (155°C fan oven). Allow to cool. Soften the gelatine. Mix together the yogurt, 100g sugar, and vanilla sugar. Squeeze out 12 gelatine leaves and dissolve. Stir drop by drop into the yogurt. Whip the cream until stiff, fold in, and add the chocolate shavings. Drain the cherries, reserving 200ml of the juice. Squeeze out the remaining gelatine, dissolve it, and stir it into the cherry juice. Chill for 30 minutes, until the juice begins to set. Remove the base from the pan and remove the baking paper. Place a cake ring around the base. Spread a thin layer of cream on the base. Arrange the cherries on top. Add the remaining cream and smooth it down. Finally, pour the gelling cherry juice over the cream and smooth it down. Refrigerate for 3 hours.