Yogurt cream cake with forest berries

Ingredients

For the sponge

• 4 eggs
• 1 pinch of salt
• 4 tablespoons sugar
• 4 tablespoons oil
• 4 tablespoons water
• 1 level teaspoon grated lemon zest
• 8 tablespoons white flour
• 1 teaspoon baking powder

For the syrup

• 200 ml water
• 3 tablespoons sugar
• 25 ml lemon juice (from 1/2 lemon)

For the cream

• 200 g full-fat yogurt
• 500 ml whipping cream
• 80 g powdered vanilla sugar
• 2 tablespoons blueberry syrup
• 1 packet gelatin (10 g)

For the fruit

• 150 g blackberries
• 150 g cherries
• 150 g strawberries

Preparation

1. Separate the eggs. Beat the whites to stiff peaks with 1 pinch of salt, adding the 4 tablespoons of sugar one at a time. 2. Mix the yolks with 4 tablespoons of oil, 4 tablespoons of water and 1 level teaspoon of grated lemon zest, then pour over the whites and fold in with a spatula. 3. Mix the flour with 1 teaspoon of baking powder and pour it in two batches over the whites, folding gently from the bottom up until no streaks of flour remain. 4. Line a 21 cm round tin with a removable base with baking paper, pour in the batter and bake in the oven preheated to 180°C for about 30 minutes, until a toothpick comes out clean. 5. Let the sponge cool completely, then cut it in two. 6. For the syrup, heat 200 ml water with 3 tablespoons of sugar for about 5 minutes, until the sugar dissolves. Add 25 ml lemon juice and let the syrup cool. 7. In a bowl, mix the yogurt with the powdered vanilla sugar. Separately, whip the cream until it thickens. Take 200 g of the whipped cream and add it to the yogurt, mixing gently until smooth. 8. Soak the gelatin according to the packet instructions, then warm it gently for about 2 minutes, until the granules dissolve. 9. Rinse the cherries and remove the pits. Rinse the strawberries, remove the stems and slice them. Use the blackberries straight from the freezer. 10. Add the 2 tablespoons of blueberry syrup and the gelatin to the yogurt cream, mix well, then add the fruit. 11. Place one sponge layer on a plate and set the tin ring on it. Brush it with half the syrup, spoon in the cream and level it, then place the second layer on top and brush it with the other half of the syrup. Chill for at least 1 hour. 12. Carefully remove the removable ring, running a knife along the edges first if needed, then set the ring aside. Cover the cake with the remaining cream from the 500 ml, make rosettes on top and decorate with blackberries and cherries. Keep it cold until serving.