Yogurt cream cake by the Burghaus family

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 egg(s)
• 100 g flour
• 100 g almonds, chopped
• 1 pack of frozen raspberries, approx. 400 g
• 1 pack of cake glaze
• 750 g yogurt
• 100 g sugar
• 1 ½ lemon(s), juice
• 1 pack of gelatin
• 250 ml whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

Cream the butter, sugar, and egg until fluffy, then add the flour and chopped almonds and mix well. Spread the batter into a 26cm springform pan lined with baking paper. Bake the base at 160°C (top/bottom heat) for 20-25 minutes. After baking, let the crispy base cool completely. Thaw the raspberries and thicken with the glaze. Spread over the cake base. Alternatively, you can place fresh fruit on the base and spread the glaze over it. For the cream, mix the yogurt with the sugar and lemon juice. Stir in the gelatin (dissolved according to the package instructions) and fold in the whipped cream. Spread the mixture over the cake. Chill the cake.