Yogurt-lemon cream cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• ¾ pack of baking powder
• 200 g jelly (raspberry or currant jelly)
• 2 egg yolks
• 100 g sugar
• 1 packet of vanilla sugar
• 8 sheets of gelatin (white)
• 150 g natural yogurt
• 6 tbsp lemon juice
• 400 ml cream
• 1 lemon(s) (thinly sliced)
• possibly jelly

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the base: Beat the eggs, sugar, and vanilla sugar until frothy, stir in the flour and baking powder, and pour everything into a greased springform pan and bake at 190°C. Test for doneness. Let the base cool and cut in half twice. For the filling: Warm the jelly slightly and spread it on the bottom layer and place the next layer on top. Soften the gelatine according to the instructions. Beat the egg yolks, 75g sugar, and vanilla sugar until creamy, stir in the yogurt and lemon juice, and stir in the softened gelatine. Whip the cream until stiff and fold in. When the mixture starts to set, spread half of it on the second layer and place the last layer on top. Spread the remaining mixture on the top layer and around the outside edge. Pipe dots on top and garnish with lemon slices and the remaining jelly (or however you like).