Beat eggs, sugar and water with a mixer until light in color. Fold in the flour loosely. Line the bottom of a cake springform pan with parchment paper. Pour in dough mixture, smooth out, bake.
160 to 180 °C , convection oven
about half an hour
Cut the cooled cake base diagonally with a kitchen knife or possibly a thread.
Soak the gelatine in cold water. Rinse the fruit or berries, crush and mix into the yogurt. Beat the egg whites with a mixer until stiff, add the sugar slowly, soak the gelatine and squeeze it out well in a saucepan on 2 or automatic heat 1 to 2 until liquid. Gradually add 2 to 3 tbsp. yogurt to the gelatin, then stir the two together until semi-solid. Then stir in the snow.
Line the edge of a cake springform pan with strips of parchment paper and place around the first cake layer on the cake plate. Pour half of the filling on top, cover with the second cake layer, spread with the rest of the filling. Place in the refrigerator for about 2 hours. Before serving, garnish the cake with berries or fruit.
Tip: Use creamy natural yogurt for an even finer result!
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