Yogurt Cake with Seasonal Fruits

For the yogurt cake with seasonal fruits, spread the cake base with appropriate jam, place on a plate and put a cake ring all around.

Cut some nice large fruits in half and place them all around the ring with the cut side facing out. Chop the remaining fruit if necessary and spread evenly in the center.

For the yogurt cream, mix the yogurt with the lemon juice and sugar. Heat the rum and dissolve the soaked gelatine in it.

Allow to cool slightly, meanwhile whip the cream until stiff. Quickly fold the gelatine into the yoghurt mixture and also fold in the cream. Immediately pour onto the fruit and smooth down.

Refrigerate for at least 6 hours (preferably overnight). Then remove the cake ring from the cake with the help of a knife.

Decorate the yogurt cake with seasonal fruits.

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