Yogurt Cake with Red Fruit Jelly

Preheat the oven to 175 °C (convection oven). Defrost the frozen fruit.

For the sponge mixture, beat the egg yolks with the water, sugar and vanilla sugar until the sugar is completely dissolved. Mix the flour with the cornstarch and baking powder and sift over the egg cream. Fold in quickly with a hand mixer or possibly a whisk.

Whip the egg whites until stiff and stir in briefly. Line the bottom of a cake springform pan (26 cm ø) with parchment paper, fill the batter into the pan and bake for 20 to half an hour. Remove the base from the mold and from the paper and cool well.

For the yogurt topping, soak one packet of the ground gelatin according to package directions. Now stir the yogurt with the juice of one lemon and sugar until the sugar is completely dissolved. Whip the whipped cream until stiff. Allow the softened gelatin to melt according to package directions. Stir three tablespoons of the yogurt mixture into the gelatin with a whisk to cool it a bit, and fold this mixture into the remaining whipped yogurt until smooth. Stir in the whipped cream.

Place a springform rim around the sponge cake base, mold the yogurt cream onto the sponge cake base and smooth the top. Place the cake in the refrigerator for about three hours to allow the yogurt cream to set.

Then take four tablespoons of the grape juice and mix the red fruit jelly powder with it. Soak the two packets of ground gelatine. Add the

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