Easter lemon yoghurt tart

Name: Easter lemon yoghurt tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 3 packages Vanillin sugar; 150 g Sugar; 100 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 can(s) (314 ml) Mandarin Oranges; 9 sheets white gelatine; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS Lemon juice; 500 g Whole milk yoghurt; 600 g Whipped cream; 40 g finely ground pistachios; 1 TABLESPOON Icing sugar; baking paper; 7-10 Tbsp Stencil with Easter motives; 7-10 Tbsp whipped cream, Easter eggs, lemon strips, slices, lemon balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
3 packages Vanillin sugar
150 g Sugar
100 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1 can(s) (314 ml) Mandarin Oranges
9 sheets white gelatine
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS Lemon juice
500 g Whole milk yoghurt
600 g Whipped cream
40 g finely ground pistachios
1 TABLESPOON Icing sugar
baking paper
7-10 Tbsp Stencil with Easter motives
7-10 Tbsp whipped cream, Easter eggs, lemon strips, slices, lemon balm

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of water with the whisks of the hand mixer until stiff. At the same time, add 1 packet of vanilla sugar and 75 g sugar. Add the egg yolks and stir in. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 3/ convection oven: 150 °C) for about 25 minutes.
2
Take out of the oven and let it cool down on a grid. In the meantime, pour the mandarins into a sieve and drain well. Collect the juice. Remove the base from the springform pan and cut through 2x. Soak gelatine in cold water. Mix lemon zest, lemon juice, 1 packet of vanilla sugar, 75 g sugar, 2 tablespoons of mandarin juice and yoghurt. Whip 200 g cream separately in 2 mixing bowls until stiff. Squeeze the gelatine and melt at low heat. Remove from the heat and stir in 2-3 tablespoons of yoghurt cream drop by drop. Then stir into the remaining yoghurt cream and distribute evenly in two bowls. Stir the mandarins under one half. Chill for 2-3 minutes until the mixture begins to gel. Fold 200 g of the cream into each cream. Place the bottom cake layer on a cake plate and close the cake ring tightly around it. Spread the yoghurt-tangerine cream evenly on the bottom cake layer. Place the middle cake layer on top and spread the pure yoghurt cream evenly.
3
Then stir into the remaining yoghurt cream and distribute evenly in two bowls. Stir the mandarins under one half. Chill for 2-3 minutes until the mixture begins to gel. Fold 200 g of the cream into each cream. Place the bottom cake layer on a cake plate and close the cake ring tightly around it. Spread the yoghurt-tangerine cream evenly on the bottom cake layer. Place the middle cake layer on top and spread the pure yoghurt cream evenly. Place the lid on top and chill the cake for about 4 hours. Loosen the cake ring. Whip 200 g whipped cream until stiff, sprinkle in 1 sachet of vanillin sugar. Spread the cake all around (surface smooth and the edge loose). Sprinkle the surface with pistachios, press lightly and smooth it down. Place a stencil (with Easter motifs) on top and dust with icing sugar. Lift off carefully. Pour a nest in the middle of the cake with whipped cream, whipped stiffly. Serve decorated with Easter eggs, lemon peel strips, slices and balm
4
Loosen the cake ring. Whip 200 g whipped cream until stiff, sprinkle in 1 sachet of vanillin sugar. Spread the cake all around (surface smooth and the edge loose). Sprinkle the surface with pistachios, press lightly and smooth it down. Place a stencil (with Easter motifs) on top and dust with icing sugar. Lift off carefully. Pour a nest in the middle of the cake with whipped cream, whipped stiffly. Serve decorated with Easter eggs, lemon peel strips, slices and balm
5
waiting time approx. 4 1/2 hours