Yogurt Cake with Raspberries

Ingredients

• 3 eggs
• 125 g sugar
• 125 g flour
• 1 tsp Baking powder
• butter (and flour for the pan)
• 500 g yogurt (1.5% fat)
• 200 g sugar
• 1 Tbsp vanilla sugar
• 1 tbsp Lemon Juice
• 8 sheets gelatin
• 500 g whipping cream
• 2 packets red gelatin set (for 500 ml liquid)
• 2 tbsp sugar
• 500 g fresh raspberries (or less)

Instructions

1. 1.

   Preheat the oven to 175°C. Grease and flour a springform pan. Whisk eggs and sugar well, mix in flour and baking powder, then fold into the egg mixture. Pour the batter into the pan and bake the base for about 35 minutes. Remove and let cool.

2. 2.

   For the filling, whisk yogurt, sugar, vanilla sugar, and lemon juice together. Soak gelatin according to package instructions, and whip cream until stiff peaks form. Stir the dissolved gelatin into the yogurt mixture. Gently fold in the whipped cream and a handful of raspberries.

3. 3.

   Cut off the top third of the cooled sponge horizontally. Place the lower thick sponge layer on a cake plate and set a ring around it. Spread the yogurt mixture evenly over the base, then place the second sponge layer on top. Refrigerate the cake for 2–3 hours.

4. 4.

   Prepare the gelatin glaze with 500 ml liquid and sugar as directed by the package. Distribute remaining raspberries on the sponge surface and pour the glaze evenly over the fruit. Chill briefly again. Alternatively, dust the cake thickly with powdered sugar and serve each slice with a few fresh raspberries.