Yogurt-raspberry cake

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 100 g flour
• 2 tbsp water
• 800 g yogurt
• 120 g sugar
• 1 packet of vanilla sugar
• 10 sheets of gelatin
• 2 cups of cream
• 2 bags of jelly, raspberry
• 1 pack of frozen raspberries, small
• 4 tbsp sugar
• 750 ml water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sponge cake base: Make a sponge cake from eggs, sugar, flour and water in a springform pan and let cool. Filling: Whip the cream until stiff. Dissolve the gelatine according to the package instructions and set aside. Mix the yogurt with the sugar and vanilla sugar, add the gelatine and fold in the stiffly whipped cream. Pour the filling onto the cold sponge cake and let cool. Glaze: Allow the first sachet of jelly to swell in 250 ml of water, add 2 tbsp of sugar and heat, then add a packet of frozen raspberries and let cool. Pour the lukewarm mixture onto the cake and let cool again. Now allow the second sachet of jelly to swell in 500 ml of water, add the sugar and heat. Once cooled, pour onto the cake.