Apricot-Yoghurt Slices

Ingredients

Directions

1. 1

   Cut butter into pieces. Mix butter, 170 g sugar, flour and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Drain the apricots in a sieve. Roll out the dough on a piece of baking paper in a rectangular shape (approx. 32 x 39 cm). Place baking paper on a grease pan of the oven (32 x 39 cm) and adjust the dough sheet to the grease pan if necessary.

2. 2

   Prick the short pastry several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Take the tray out of the oven, carefully remove the base with the paper from the tray and let it cool down. In the meantime, soak the gelatine in cold water. Wash lemon, grate dry, halve and squeeze. Mix yoghurt, 150 g sugar, vanillin sugar and lemon juice. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of yoghurt, then stir into the remaining yoghurt. Chill yoghurt for about 5 minutes until it starts to gel. Whip cream until stiff and fold in. Finally fold in the chocolate flakes.

3. 3

   Squeeze the gelatine and dissolve. Stir in 4 tablespoons of yoghurt, then stir into the remaining yoghurt. Chill yoghurt for about 5 minutes until it starts to gel. Whip cream until stiff and fold in. Finally fold in the chocolate flakes. If necessary, straighten the sides of the short pastry base. Place a cake frame around the base, spread 1/3 of the cream on top and refrigerate. Cut the apricots into slices, except for 10 pieces. Spread the slices on the cream and spread with the rest of the cream. Put the cake in a cool place for at least 4 hours. Cut the remaining apricot halves into slices and cover the pieces with 2 or 3 slices each

4. 4

   If necessary, straighten the sides of the short pastry base. Place a cake frame around the base, spread 1/3 of the cream on top and refrigerate. Cut the apricots into slices, except for 10 pieces. Spread the slices on the cream and spread with the rest of the cream. Put the cake in a cool place for at least 4 hours. Cut the remaining apricot halves into slices and cover the pieces with 2 or 3 slices each

5. 5

   waiting time approx. 4 1/2 hours