Cappuccino Yogurt Cake

For the cappuccino yogurt cake, preheat the oven.upper-lower heat about 180°C and hot air about 160°CFor the batter, beat eggs and water with hand mixer with whisk on highest speed in 1 minute until foamy. Mix sugar with vanilla sugar, sprinkle in 1 minute, then continue beating for about 2 minutes.Mix flour, cornstarch and baking powder, add to the egg cream and stir in briefly at lowest speed.Pour the batter into a springform pan (Ø 26cm, bottom greased, lined with baking paper) and smooth out. Place the pan on the rack in the preheated oven and bake the base immediately for about 30 minutes.Remove the base from the pan, turn it out onto a cake rack lined with baking paper and allow to cool. Remove the baking paper once baked.Cut the cooled base once horizontally. Place the bottom cake layer on a cake plate lined with a cake tip or baking paper and place the cleaned springform pan edge or a cake ring around it.For the filling, mix the cappuccino powder with the water and allow to cool. Soak the gelatine according to the package instructions. Mix yogurt with sugar and cappuccino. Lightly squeeze gelatin and dissolve in a small saucepan over low heat while stirring. Mix dissolved gelatin first with about 4 tablespoons of the yogurt mixture, then stir the mixture into the remaining yogurt mixture. As soon as the mixture begins to thicken, whip the cream until stiff.

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