cherry yoghurt cake

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 2 tbsp. cold water and salt until stiff, adding 75 g sugar. Beat in the egg yolks one by one. Sift the flour and baking powder on top and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 12-15 minutes. Cooling down

2. 2

   Close a cake ring (approx. 8 cm high) around the sponge cake. Soak 2 and 10 gelatine leaves separately in cold water. Wash the cherries, put about 5 aside for decoration. Remove the stalks and stones from the rest of the cherries. Warm up the cherry juice (do not boil!). Squeeze out 2 sheets of gelatine and dissolve in it. Cool down. Chill for about 30 minutes until it begins to gel

3. 3

   Mix yoghurt, 100 g sugar and vanillin sugar. Whip cream until stiff. Squeeze out 10 sheets of gelatine, dissolve at low heat. Stir in 2 tbsp. yoghurt, then stir into the remaining yoghurt. fold in cream

4. 4

   Spread a thin layer of yoghurt cream on the sponge cake. Spread the cherries on top. Spread the rest of the cream on top. Pour the jellying cherry juice in large blobs on top of the sponge cake and immediately draw it marble-like through the upper layer of cream with a fork. Chill for about 5 hours. Peel off fine shavings from the chocolate with a peeler. Decorate the cake with mint, cherries and chocolate shavings