cherry yoghurt slices

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, baking powder and starch and fold into the egg mixture. Line a baking tray (32 x 39 cm) with baking paper and spread the sponge mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes.

2. 2

   Remove the sponge cake from the oven and let it cool down. Soak gelatine in cold water. Wash the cherries and put 16 cherries aside. Stone and roughly chop the remaining cherries. Mix yoghurt, vanillin sugar and 75 g sugar. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of yoghurt, then stir into the remaining yoghurt cream. Add chopped cherries (with the juice), stir and chill for about 10 minutes until the cream starts to gel. Whip 400 g cream until stiff and fold into the cream. Cut the sponge crosswise into 3 strips and place a cake frame around a base. Spread half of the cream on the cake base, cover with another cake base, then spread the remaining cream and finish with the last cake base.

3. 3

   Stir in 4 tablespoons of yoghurt, then stir into the remaining yoghurt cream. Add chopped cherries (with the juice), stir and chill for about 10 minutes until the cream starts to gel. Whip 400 g cream until stiff and fold into the cream. Cut the sponge crosswise into 3 strips and place a cake frame around a base. Spread half of the cream on the cake base, cover with another cake base, then spread the remaining cream and finish with the last cake base. Chill the cake for 2-3 hours. Warm up the redcurrant jelly a little bit, stir until smooth and fill into a small freezer or piping bag. Whip 100 g cream until stiff. Carefully remove the cake from the cake frame and spread the top layer with the whipped cream. Cut a small corner from the freezer bag or piping bag. Cut the cake into 8 pieces and decorate each piece with 2 cherries and currant jelly

4. 4

   Chill the cake for 2-3 hours. Warm up the redcurrant jelly a little bit, stir until smooth and fill into a small freezer or piping bag. Whip 100 g cream until stiff. Carefully remove the cake from the cake frame and spread the top layer with the whipped cream. Cut a small corner from the freezer bag or piping bag. Cut the cake into 8 pieces and decorate each piece with 2 cherries and currant jelly

5. 5

   waiting time approx. 3 hours