Yogurt Cake

For the yogurt cake, first prepare the sponge cake.

For the sponge cake, separate the eggs. Beat the egg whites with the granulated sugar until stiff. Whip the yolks with 3 tablespoons of water, powdered sugar, lemon zest and vanilla sugar until thick and creamy. Then carefully fold in the snow and flour. Bake in a 26 cm springform pan (stretch baking paper over the bottom) for about 35 minutes at 175 degrees.

Let cool and cut horizontally. Place the bottom cake layer back into the clean springform pan.

For the cream, whip the cream until stiff. Soak gelatine in cold water. Squeeze the lemons, heat the juice and dissolve the gelatine in it. Mix yogurt with vanilla sugar, powdered sugar, rum. Quickly stir in the dissolved gelatine and as soon as the mixture starts to thicken, fold in the whipped cream.

Pour some of the cream on the cake base, cover with berries, pour the remaining cream on top. Cover with the 2nd half of the cake.

Allow the cake to set in the refrigerator for at least 4 hours. Then loosen the edge of the springform pan with a thin knife. If necessary, brush the edge with whipped cream and sprinkle with brittle.

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