Pear Yogurt Cake

Separate eggs, beat egg whites, 50g sugar, vanillin sugar and salt until stiff, fold in egg yolks and nuts. Pour into a cake springform pan (26 cm) lined with parchment paper on the bottom. Bake in a heated oven (electric oven: 175 °C) (gas mark 2) for 20 minutes. Soak the gelatine. Mix yogurt and remaining sugar to 1 tbsp.

Stir through. Grate lime peel. Stir through with half of the yogurt. Squeeze 4 sheets of gelatin, let melt, fold in. Place pears, except for one half, on the sponge cake. Whip 300g of whipped cream until stiff. Fold half of it into the lime yogurt. Spread evenly over pears, set aside to cool. Drain the cranberries, reserving the juice. Stir 5-6 tbsp. of it with remaining yogurt. Squeeze the remaining gelatine, let it melt and fold it in. Fold in berries, except for 1 tbsp. and remaining whipped cream. Spread evenly over the cake. Leave to cool for 4 hours. Whip remaining whipped cream and sugar until stiff, decorate cake with whipped cream and berries.

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