Yogurt slices

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour (wheat flour)
• 1 tsp, leveled baking powder
• 500 g fresh fruit (e.g. grapes, strawberries and apricots)
• 8 sheets of white gelatin
• 500 g natural yogurt
• 150 g icing sugar (depending on the sweetness of the fruit)
• 1 packet of vanilla sugar
• 1 large lemon(s) , (juice)
• 2 tbsp rum
• 400 ml whipped cream
• 4 tbsp apricot jam

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the batter, beat the eggs until frothy. Mix the sugar and vanilla sugar, sprinkle in the mixture, and continue beating for 2 minutes. Mix the flour with the baking powder, sift half of it onto the egg mixture, and briefly mix in on the lowest speed. Mix in the rest of the flour mixture in the same way. Spread the batter onto a baking tray (30 x 40 cm, greased bottom) and place the baking tray in the oven. Bake at 200°C for approx. 10-12 minutes. Place the baking tray on a wire rack and let the base cool. For the topping, wash the fruit, drain well, remove the stems, core or stone if necessary, and chop finely. Soak the gelatine according to the package instructions. Mix the yogurt with the sifted powdered sugar, vanilla sugar, lemon juice, and rum. Squeeze out the gelatine lightly and dissolve it. Mix 4 tablespoons of the yogurt mixture with the dissolved gelatine, then mix with the remaining mixture. Whip the cream until stiff peaks form. When the mixture begins to thicken, fold in the cream and fruit pieces. For the coating, stir the jam until smooth. Spread the jam over the cooled sponge cake base and place a baking frame around it. Spread the yogurt fruit cream over the base, smooth it out, and refrigerate for about 2 hours. Before serving, carefully loosen and remove the baking frame with a knife. Cut the cake into slices.