Blood Orange Yoghurt Cake

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Place the fat, sugar and vanillin sugar in a mixing bowl. Whisk with the whisk of the hand mixer until the sugar is dissolved. Add the egg and mix well. Mix flour and baking powder, stir into the mixture bit by bit. Bake the bottom of a springform pan (24 cm Ø) with baking paper (electric cooker: 175 °C/ gas: level 2) for about 15 minutes. Remove, turn out onto a cake rack, remove the baking parchment and let the cake base cool down.

2. 2

   For the cream, soak 12 sheets of gelatine in plenty of cold water. Put 1/4 litre blood orange nectar, yoghurt, lemon juice and sugar in a bowl and mix well. Dissolve the gelatine in a pot over a mild heat and stir into the yoghurt cream. Place in a cool place until the mixture begins to gel. In the meantime, place a cake ring around the base and lock it. Whip the cream until stiff and fold into the yoghurt cream. Pour the cream onto the cake base, spread evenly and chill for about 1/2 hour. Soak the remaining gelatine in the remaining blood orange nectar. Warm the nectar slightly until the gelatine has dissolved, allow to cool. In the meantime, peel the orange and cut into thin slices. Spread the orange slices on the cake cream and carefully pour the nectar on top.

3. 3

   Whip the cream until stiff and fold into the yoghurt cream. Pour the cream onto the cake base, spread evenly and chill for about 1/2 hour. Soak the remaining gelatine in the remaining blood orange nectar. Warm the nectar slightly until the gelatine has dissolved, allow to cool. In the meantime, peel the orange and cut into thin slices. Spread the orange slices on the cake cream and carefully pour the nectar on top. Chill the cake for about 2 hours until it has set. Use a knife to carefully remove the cake from the edge

4. 4

   With 12 pieces kJ/ kcal. With 16 pieces kJ/ kcal