Currant and lime yoghurt cake

Name: Currant and lime yoghurt cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 150 g Butter or margarine; 325 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 100 ml Milk; 100 g redcurrant jelly; 9 sheets white gelatine; 375 g Whole milk yoghurt; 250 g Schmand; 60 ml freshly squeezed lime juice; 7-10 Tbsp grated peel of 1 untreated lime; 200 g Whipped cream; 375 g red currants; baking paper; 7-10 Tbsp sweetened redcurrant panicles

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

150 g Butter or margarine
325 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
100 ml Milk
100 g redcurrant jelly
9 sheets white gelatine
375 g Whole milk yoghurt
250 g Schmand
60 ml freshly squeezed lime juice
7-10 Tbsp grated peel of 1 untreated lime
200 g Whipped cream
375 g red currants
baking paper
7-10 Tbsp sweetened redcurrant panicles

Directions

1
For the base, beat the fat, 200 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer until foamy. Add the eggs one by one and stir in. Mix flour and baking powder and add alternately with the milk and stir in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Remove from the oven.
2
Remove the base from the pan, remove the baking paper and let the base cool down. Spread with currant jelly and place on a cake plate. Close the cake ring firmly around it. Soak the gelatine in cold water. Mix yoghurt, sour cream, 125 g sugar, 1 sachet vanilla sugar, lime juice and lime zest. Squeeze the gelatine and melt it in a small pot at low heat. Remove from the heat, add 3 tablespoons of yoghurt cream drop by drop and stir in. Then, while stirring constantly, let it run into the remaining yoghurt cream. Chill the cream for 2-4 minutes until it begins to gel. Whip the cream with the whisk of the hand mixer until stiff, fold into the cream in portions. Spread the cream evenly on the base and refrigerate overnight. Wash the currants, pluck them from the panicles and drain well.
3
Remove from the heat, add 3 tablespoons of yoghurt cream drop by drop and stir in. Then, while stirring constantly, let it run into the remaining yoghurt cream. Chill the cream for 2-4 minutes until it begins to gel. Whip the cream with the whisk of the hand mixer until stiff, fold into the cream in portions. Spread the cream evenly on the base and refrigerate overnight. Wash the currants, pluck them from the panicles and drain well. Remove the cake ring from the cake. Spread the red currants on the cake and serve as desired, decorated with sugared red currant panicles