Yogurt cream cake with fruit

Ingredients for 1 servings:

• 150 g butter, soft, or margarine
• 175 g sugar
• 2 m.-sized eggs
• 100 g flour
• 50 g cornstarch
• ½ tsp baking powder
• 6 sheets of gelatin
• 300 g low-fat yogurt
• 200 g whipped cream
• 1 tbsp vanilla sugar
• 2 tbsp pistachios, chopped
• 1 point cake glaze
• 500 g mixed fruits, e.g. raspberries, blackberries and cherries, possibly frozen and thawed
• 1 lemon(s), juice

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 50 minutes

Cream the butter or margarine and 150g of sugar until very fluffy. Stir in the eggs. Mix the flour, cornstarch, and baking powder and stir in. Line a 24cm springform pan with baking paper. Spread the batter into the pan. Bake in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Allow to cool. For the yogurt and cream mixture, soak the gelatine in cold water. Mix the yogurt, 25g of sugar, and lemon juice. Squeeze out the gelatine, dissolve it over a low heat, and stir into the yogurt. Chill. Whip the cream and vanilla sugar until stiff. As soon as the yogurt mixture begins to set, fold in the cream and pistachios. Close the rim of the pan around the base. Spread the cream on top. Chill for at least 3 hours. Sort and wash the fresh fruit and pit the cherries. Thaw any frozen fruit. Pour the fruit onto the cream. Mix together the glaze and juice. Bring to a boil and let cool slightly, then coat the fruit with it.