For the curd yogurt cake, preheat the oven to 160 °C hot air. Beat the eggs with 4 tablespoons of hot water until foamy. Stir in sugar, finally fold in flour, pour into a mold and bake for about 12-15 minutes and let cool well.
Soften the gelatine in cold water. Mix curd with yogurt, lemon juice, lemon zest, honey, sugar and vanilla sugar until smooth. Soak the gelatine in a little water, bring to the boil and stir into the cream.
Fold in the berries and spread the cream on the cake. Attention, it is best to leave the ring around the cake so that the cream can set.
Preparation Tip:
Chill the curd yogurt cake before serving.
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