cherry yoghurt cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites with 2 tablespoons of water until stiff. Sprinkle 75 g sugar and salt into the mixture. Stir in the egg yolks one by one. Mix flour and baking powder, sieve over the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 15 minutes.

2. 2

   Let it cool down. Soak gelatine in cold water. Drain the cherries. Collect 175 ml of juice. Squeeze 2 sheets of gelatine and dissolve. Gradually mix with the cherry juice. Chill for about 30 minutes until the juice starts to gel slightly. Mix yoghurt, 100 g sugar and vanillin sugar. Squeeze 10 sheets of gelatine, dissolve. Mix some yoghurt with the gelatine. Stir everything into the yoghurt. Whip the cream until stiff and fold in. Remove the base from the tin, remove the baking paper.

3. 3

   Mix yoghurt, 100 g sugar and vanillin sugar. Squeeze 10 sheets of gelatine, dissolve. Mix some yoghurt with the gelatine. Stir everything into the yoghurt. Whip the cream until stiff and fold in. Remove the base from the tin, remove the baking paper. Place a cake ring around the base. Put a thin layer of cream (approx. 0.5 cm) on the base. Spread cherries on top. Add the rest of the cream and smooth it down. Pour cherry juice in large blobs, pull a fork through the cream and cherry juice. Chill for at least 3 hours. Decorate with mint, cherries and chocolate flakes

4. 4

   Place a cake ring around the base. Put a thin layer of cream (approx. 0.5 cm) on the base. Spread cherries on top. Add the rest of the cream and smooth it down. Pour cherry juice in large blobs, pull a fork through the cream and cherry juice. Chill for at least 3 hours. Decorate with mint, cherries and chocolate flakes

Nutrition Facts

KCAL
180 kcal

CARBS
23 g

FATS
7 g

PROTEINS
5 g