You will need:
80g – flour
80g – white sugar
1 tablespoon vegetable oil
Yolks + sugar = whip together, then add oil, flour and lastly gently mix in whisked egg whites. Pour into a springform pan lined with parchment paper. Bake at 160°C.
After baking, remove the paper from the base and allow to cool.
500ml – whipped cream
500g – strained Bulgarian yoghurt
50g – cold-set gelatine
100g – white sugar
Yoghurt + sugar = whip together, whip the whipping cream separately and then mix everything together gently, adding the dissolved gelatine at the end.
Once the base has cooled, place it back in the pan and pour in the ready yoghurt mix. Put it in the fridge to set. Remove the sides and smear the sides of the cake with chocolate icing. Use your imagination to decorate the top – fruit, chocolate, etc.