For the base (cake springform pan 26 cm ø).

Beat vanilla sugar, butter, sugar, salt and egg yolks until creamy. Whip egg whites with sugar (2) to egg whites.

Mix flour, ground almond kernels, cocoa powder and baking powder.

Stir the milk with half of the flour mixture into the butter mixture. Then fold the remaining flour mixture with the snow into the butter mixture.

Grease the cake springform pan, spread the batter evenly on the bottom and bake for about 20 min at 175 °C. For the yogurt cream:

Stir sugar, juice of one lemon, leaf gelatin , yogurt and whipped cream, pour into the cooled base and cool. Garnish:

From the outside, put a ring of kiwi slices. Towards the center fill with halved strawberries. In the center, place a sugared slice of lemon.

Tip: Use a regular or light yogurt, yes, as needed!

Yogurt Cake with Fruits

Floor: