Currant Yoghurt Slices

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 225 g Sugar
  • 25 g crushed almonds
  • 100 g Flour
  • 25 g Cornstarch
  • 2 coated Tsp Baking Powder
  • 5 TABLESPOONS Milk
  • 12 sheets Gelatine
  • 1 glass (225 g) Currant Jelly
  • 1000 g Whole milk yoghurt
  • 1 package Vanillin sugar
  • 250 g Whipped cream
  • 12 Currant panicles
  • 7-10 Tbsp ground pistachio kernels and lemon balm

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff and add 125 g sugar. Fold egg yolks into the dough. Mix almonds, flour, starch and baking powder and fold into the dough alternately with the milk. Put the mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes.

  2. 2

    Remove the tray from the oven, let it cool down for about 1/2 hour and cut the dough in half from the long side. Soak the gelatine in cold water. Warm the redcurrant jelly slightly, stir until smooth and spread half of it on a base. Place a cake frame around the base. Mix yoghurt, vanillin sugar and 100 g sugar. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of yoghurt mass. Then stir into the rest of the yoghurt mass and chill until the mass begins to gel (approx. 10 minutes). Whip cream until stiff and stir into the yoghurt mass. Spread 2/3 of the mass evenly on the base and place the other base on top. Spread the rest of the currant jelly on the top cake layer. Fill the rest of the yoghurt mixture into a piping bag with a star-shaped spout, decorate the cake with it and chill for about 2 hours.

  3. 3

    Squeeze out the gelatine, dissolve and mix with 3 tablespoons of yoghurt mass. Then stir into the rest of the yoghurt mass and chill until the mass begins to gel (approx. 10 minutes). Whip cream until stiff and stir into the yoghurt mass. Spread 2/3 of the mass evenly on the base and place the other base on top. Spread the rest of the currant jelly on the top cake layer. Fill the rest of the yoghurt mixture into a piping bag with a star-shaped spout, decorate the cake with it and chill for about 2 hours. Cut the cake into 18 pieces. Decorate the pieces with currant panicles, lemon balm leaves and pistachios

  4. 4

    2 1/2 hours waiting time

Nutrition Facts

KCAL
330 kcal
CARBS
44 g
FATS
13 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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