Christine's lemon yoghurt tart

Name: Christine's lemon yoghurt tart
Cook time: 30 min
Total time: 6 h
Yield: 16
Ingredients: 4 Eggs (Gr. M); 180 g Sugar; 2 TABLESPOONS Sugar; 100 g Flour; 100 g Cornstarch; 1 TEASPOON Baking Powder; 8 sheets Gelatine; 500 g Low-fat curd; 500 g Lemon yoghurt; 75-100 ml Lemon juice; 300 g Whipped cream; 100 g Blueberries; 1/2 Organic Lemon; 7-10 Tbsp Thyme blossoms; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Wonderfully refreshing and made with homemade yoghurt. The edible thyme flowers for the decoration come directly from the garden

COOK TIME
30 mins

TOTAL TIME
360 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
180 g Sugar
2 TABLESPOONS Sugar
100 g Flour
100 g Cornstarch
1 TEASPOON Baking Powder
8 sheets Gelatine
500 g Low-fat curd
500 g Lemon yoghurt
75-100 ml Lemon juice
300 g Whipped cream
100 g Blueberries
1/2 Organic Lemon
7-10 Tbsp Thyme blossoms
baking paper

Directions

1
Separate the eggs for the sponge cake. Beat the egg whites until stiff, pour in 180 g sugar. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in. Spread into a springform pan (28 cm Ø) lined at the bottom with baking paper. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 30 minutes. Let them cool down.
2
For the cream, soak gelatine cold. Cut the sponge in half horizontally. Mix quark, yoghurt, lemon juice and 2 tablespoons of sugar. Squeeze the gelatine and dissolve at low heat. Stir 3 tbsp. yoghurt mass into the gelatine, then stir everything into the rest of the yoghurt. Cool until the mass begins to gel. Whip cream until stiff, fold in.
3
Place a cake ring around the lower cake base. 3⁄4 Spread cream on it. Place the 2nd cake layer on top. Spread the rest of the cream on top. Chill for at least 5 hours.
4
Wash blueberries. Cut the lemon first into slices and then into wedges. Remove cake from the ring. Decorate with blueberries, lemon and possibly thyme blossoms.