Raspberry Yogurt Cake

Directions

1. 1
   Make the gelatin according to the package instructions and pour into a shallow dish - the gelatin should be about 1/2 inch deep. Cool then place the dish in the fridge until the gelatin has set.
2. 2
   Preheat the oven to 350°F. Grease and line a 10 1/2 inch round springform cake pan. Whisk the butter, vanilla extract and 1 cup of the sugar in a bowl until pale and creamy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Fold in the rest of the flour and the baking powder then fold in 4 tbsp of the cream. Spoon into the prepared pan, level the surface and bake for about 20 mins until golden and springy to the touch. Remove from the pan and cool on a wire rack.
3. 3
   For the cheesecake layer, prepare the gelatin granules according to package. Beat together the yogurt, remaining sugar and lemon juice and zest in a large bowl. Fold 2-3 tbsp of the yogurt mixture into the liquid gelatin. Fold the gelatin mixture into the rest of the yogurt. Softly whip the rest of the cream and fold in gently.
4. 4
   Place the cooled cake in the cleaned and re-lined spring-form cake pan. Spoon over half the yogurt mixture then scatter over most of the raspberries. Spoon over the rest of the yogurt mixture and gently level the surface. Chill in the fridge for 5-6 hours until set.
5. 5
   Turn the set jello out onto a chopping board and use small hearts-shaped cutters to stamp out a 14-16 jelly hearts. Remove the yogurt cake from the pan and decorate with the jelly hearts and lemon balm leaves.