Danish lemon slices

Name: Danish lemon slices
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 125 g Butter; 250 g Shortbread biscuits; 500 g Whole milk yoghurt; 5 TABLESPOONS Sugar; 2 Bag of paradise cream "lemon flavor; 200 g Strawberries; 100 g Raspberries; 100 g red currants; 100 g Blueberries; 1 package glaze; 1/4 l clear apple juice; 7-10 Tbsp Mint and icing sugar; 7-10 Tbsp Oil; 7-10 Tbsp Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

125 g Butter
250 g Shortbread biscuits
500 g Whole milk yoghurt
5 TABLESPOONS Sugar
2 Bag of paradise cream "lemon flavor
200 g Strawberries
100 g Raspberries
100 g red currants
100 g Blueberries
1 package glaze
1/4 l clear apple juice
7-10 Tbsp Mint and icing sugar
7-10 Tbsp Oil
7-10 Tbsp Freezer bag

Directions

1
Melt the butter. Pour the shortbread biscuits into a freezer bag and crumble finely with a cake roll. Mix cookie crumbs and butter. Spread the bottom of a square springform pan (24 x 24 cm) with oil. Spread the crumble mixture on it and press it down to a smooth base and chill for about 30 minutes.
2
Pour yoghurt into a bowl, add 3 tablespoons of sugar and cream powder and mix briefly with the whisks of the hand mixer at the lowest setting. Then whisk at highest setting for about 3 minutes. Spread the cream on the crumb base and smooth it down. Chill for at least 1 hour. Wash the fruit, dab dry and clean. Quarter strawberries. Just before serving, place the fruits on the cake. Mix 2 level tablespoons of sugar and cake glaze powder in a saucepan, stir in apple juice. Bring to the boil briefly while stirring. Spread the glaze over the fruits from the middle.
3
Quarter strawberries. Just before serving, place the fruits on the cake. Mix 2 level tablespoons of sugar and cake glaze powder in a saucepan, stir in apple juice. Bring to the boil briefly while stirring. Spread the glaze over the fruits from the middle. Allow to set. Decorate with mint and dust with icing sugar