For the sponge cake:

Beat egg, yolk, and sugar until fluffy.

Add flour, vanilla, and red food coloring and mix gently.

Mix baking soda with vinegar, add to batter, and mix.

Divide batter into 4 paper cups (half full).

Microwave at 800–900 W for 45–50 seconds.

Cool completely.

For the cream:

Mix yogurt, vanilla, and condensed milk.

Assembly:

Cut sponge cake into pieces and place in glasses.

Drizzle with maraschino syrup.

Add yogurt cream.

Garnish with almonds and raspberries.