Yoghurt Lemon Cake

Yoghurt Lemon Cake
Quantity Ingredient
150 g Margarine
200 g Sugar
1 packet Vanilla Sugar
Salt
1 tsp Lemon peel
3 Eggs
125 g Wheat Flour Type 405
25 g Food starch
2 tsp Back Powder
600 g Yogurt
6 leaf Gelatine
6 tbsp Lemon juice
250 g Cream
1 Organic Lemon
50 g Chocolate glaze

Yogurt lemon cake tastes good chilled especially refreshing. Preheat the oven to 180° and grease a baking tray. For the batter, mix soft margarine with 150 g sugar. Set aside the remaining sugar for the lemon cream. Stir the vanilla sugar and a pinch of salt into the margarine. Add half of the finely grated lemon zest to the margarine and gradually stir in the eggs. In a bowl mix flour with cornflour and baking powder and stir into the margarine. Stir 150 g yoghurt into the dough and spread on the baking tray. Bake the baking tray on the middle shelf for about 20 minutes, remove from the oven and place on a cake rack to cool. For the topping, mix 450 g yoghurt with the remaining sugar and lemon peel. Soak the gelatine in cold water for approx. 10 minutes, squeeze lightly, place in a small pot and heat lightly. As soon as the gelatine has melted, remove the pot from the heat and stir in approx. 6 tablespoons of yoghurt. Then mix the mixed yoghurt with the remaining yoghurt. This way, no clots can form. As soon as the lemon cream thickens slightly, whip the cream until stiff and fold in. Spread the lemon cream on the cake and refrigerate for about 2 hours. Meanwhile, for decoration, cut an organic lemon into slices. Cut the slices in half and dry on kitchen paper. Melt the chocolate coating in a hot water bath, dip the lemon slices half way in, as shown in the picture above, and leave to dry for about 2 hours. Yoghurt lemon cake cut into pieces and shortly before serving decorate with lemon pieces.

Servings: 20, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
206 kcal
20 g
4 g
13 g

(C)opyright by Marions Kochbuch