Yogurt, raspberry and sponge cake tartlets

Ingredients
Makes 6 servings
For the sponge cake:
3 egg yolks
90 g sugar
1/2 envelope of vanilla sugar
3 egg whites
40 g flour
30 g corn starch
For the filling:
6 sheets of white gelatin
500 g yogurt
80 g sugar
2 teaspoons grated lemon rind
600 g raspberries
300 g heavy cream

Additionally:
Butter for the pan

Method
For 1 spring pan with removable base (26 cm Ø)

For the sponge cake, measure the necessary ingredients exactly and prepare them. Butter the bottom of the pan. Preheat oven to 175° C. Beat the yolks with half the sugar until frothy. Beat the whites to the point of meringue and add the remaining sugar. Mix the whites and the yolks.

Sift the flour with the corn starch over the egg mix and fold in with involving movements. Pour the preparation into the pan, smooth it and bake from 25 to 30 minutes. Let the tart cool slightly, separate from the sides of the pan with a thin knife, turn it out onto a cake rack and let it cool. Let it rest for at least 2 hours. Divide the sponge cake with the help of a large cookie cutter into 6 round portions.

The filling:
Soak the gelatin in cold water. Beat the yogurt with the 400 g. of raspberries, the sugar and the lemon rind. Melt the gelatin without straining on a slow fire, mix it with the yogurt cream and reserve in the fridge until it starts to set. Put a cookie cutter over each cut sponge cake and cover them with some 100 g of the yogurt mix.

Reserve some raspberries for decoration (100 g). Beat the cream to the point of whipped cream and blend the remaining raspberries separately. Add them to the whipped cream softly. Decorate the top of the tartlets and the plates with some raspberries. Let the tart rest in the fridge for at least 2 hours before serving.