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4 eggs
90 g granulated sugar
1/2 sachet vanilla sugar
lemon peel of half organic lemon
80 g flour

Filling:
250 g raspberries
1/4 l whipped cream
4 leaves gelatine
0.3 l yoghurt
100 g powder sugar
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Separate yolks from egg whites. Beat yolks with 10 g sugar, vanilla sugar and grated lemom peel until fluffy and smooth.
Beat egg whites with the remaining sugar and 1 pinch salt to a creamy consistency (not too stiff). Stir half of the beaten eggs with the yolks until smooth and fold flour into the rest of the beaten egg whites.
Spread the dough on a greased baking tray or put some greaseproof paper onto it, preheat the oven and bake the biscuit at 200° C for about 10-12 minutes until light brown.
Sprinkle some granulated sugar on a parchment paper and place the biscuit onto it.
Beat the whipping cream and put it into the fridge. Prepare the gelatine according to instructions. Stir the yoghurt with sugar and some lemon drops until smooth.
Warm 3 tablespoons of the yoghurt mix, squeeze out the gelatine, add it and stir until completely dissolved. Swiftly stir into the remaining yoghurt mix and half of the whipped cream. Now add the rest of the whipped cream and put the cream into the fridge for about 30 minutes. Place the biscuit on a plate, spread the cream evenly onto it and put the raspberries all over the cream.
Roll in the biscuit and let it rest in the fridge for another hour.