Raspberry Yogurt Cake

Preheat oven to 150 °C (convection) and line the bottom of a 26 cm springform pan with baking paper.

Separate 3 eggs: put the egg whites into a fat-free bowl, set the yolks aside.

Whip the egg whites with 3 tbsp hot water until stiff, letting 90 g sugar drizzle in and continuing to beat until the mixture is glossy and the sugar has dissolved.

Briefly fold in the egg yolks until evenly combined.

Mix the flour with the baking powder, sift it over the mixture and gently fold in briefly.

Pour the batter into the springform and bake for about 25 minutes. Then remove and let cool completely.

Soak the gelatin sheets in cold water. Pick through 200 g raspberries, purée them and stir together with the yogurt, 100 g sugar and the finely grated lemon zest.

Squeeze out the gelatin, dissolve it in 2–3 tbsp of the raspberry cream over low heat and then quickly stir it into the remaining cream.

Chill the raspberry cream for about 30 minutes until it begins to set slightly.

Whip the cream until stiff and fold it into the raspberry cream as soon as it begins to set.

Enclose the cooled sponge with a cake ring, spread about two-thirds of the cream on top and smooth it.

Chill the cake for about 3 hours until the cream is firm.

Arrange 500 g raspberries on the cake. Stir the remaining cream briefly and use it to coat the cake edge.

Prepare the red glaze according to the package instructions, let it cool briefly and carefully pour it over the raspberries. Allow to set and keep chilled until serving.