Light Raspberry Cake with Yogurt Cream

Beat eggs and sugar on high speed for at least 5 minutes until the mixture is light and thick

Preheat the oven to 180°C (convection: 160°C)

Line a 26 cm springform pan with parchment paper

Mix flour and cornstarch, then gradually sift into the egg mixture and gently fold in with a spatula

Bake the sponge for about 20 minutes in the preheated oven

Check for doneness by inserting a skewer; it should come out clean

Remove the sponge from the oven and run a knife around the edge to loosen it from the pan

Invert the sponge onto a sheet of parchment paper on a wire rack and let it cool

Soak the gelatin in a bowl of cold water for a few minutes

Whisk the yogurt with sugar until smooth

Squeeze the soaked gelatin to remove excess water and melt it in a small saucepan over low heat

Add 2 tablespoons of the yogurt mixture to the melted gelatin and stir to combine

Pour the gelatin mixture into the remaining yogurt and stir until well combined

Place the cooled sponge on a cake plate and enclose with a cake ring

Whip the heavy cream until stiff peaks form

Gently fold the whipped cream into the gelatin-yogurt mixture

Pour the mixture over the sponge and smooth the top with a spatula

Chill the cake for at least 60 minutes

Evenly spread the frozen raspberries over the chilled cake

Prepare the dessert glaze by mixing 500 ml water and 4 tablespoons sugar according to package instructions

Pour the glaze evenly over the raspberries, using a spoon to spread if needed

Chill the cake for at least 1 hour, or until the glaze is set

Run a knife around the edge between the cake and the ring, then carefully remove the ring