Lemon cream mini cakes

Name: Lemon cream mini cakes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 80-100 g Butter; 2 packages (200 g each) Chocolate crunchy pralines; 7-10 Tbsp Oil; 8 (approx. 70 g) Ladyfingers; 9 sheets white gelatine; 500 g Skimmed milk yoghurt; 75 g Sugar; 4 TABLESPOONS Lime juice; 250 g Whipped cream; 1 package Vanillin sugar; 200 ml Liqueur (Limoncino; esp. lime juice and sugar); 7-10 Tbsp coloured sugar, ground pistachios and mint

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

80-100 g Butter
2 packages (200 g each) Chocolate crunchy pralines
7-10 Tbsp Oil
8 (approx. 70 g) Ladyfingers
9 sheets white gelatine
500 g Skimmed milk yoghurt
75 g Sugar
4 TABLESPOONS Lime juice
250 g Whipped cream
1 package Vanillin sugar
200 ml Liqueur (Limoncino; esp. lime juice and sugar)
7-10 Tbsp coloured sugar, ground pistachios and mint

Directions

1
Melt the butter. Finely crush 300 g chocolate crunch chocolates. Mix both. Spread the bottom of a springform pan (20 cm Ø) with oil. Spread the chocolate-crunchy praline mixture on top. Spread the rest of the chocolate crunchy pralines close to the edge of the springform pan. Press something into the base.
2
Chill for about 30 minutes. In the meantime crumble the sponge cake finely. Soak 6 sheets and 3 sheets of gelatine separately in cold water. Mix yoghurt, sugar and lime juice. Whip cream and vanilla sugar until stiff. Squeeze 6 sheets of gelatine and dissolve lukewarm. Stir into the yoghurt cream and chill until the yoghurt begins to set. Fold in the cream and spread half of it on the chocolate crunchy praline base. Spread sponge crumbs on top, press in lightly. Spread the rest of the cream and chill for about 1 hour. For the glaze, squeeze out 3 sheets of gelatine and dissolve lukewarm. Stir into the liqueur (alternatively lime juice with 1 heaped tablespoon of dissolved sugar) and chill briefly. Sprinkle the cake with 2/3 of the glaze and let it set again.
3
Stir into the yoghurt cream and chill until the yoghurt begins to set. Fold in the cream and spread half of it on the chocolate crunchy praline base. Spread sponge crumbs on top, press in lightly. Spread the rest of the cream and chill for about 1 hour. For the glaze, squeeze out 3 sheets of gelatine and dissolve lukewarm. Stir into the liqueur (alternatively lime juice with 1 heaped tablespoon of dissolved sugar) and chill briefly. Sprinkle the cake with 2/3 of the glaze and let it set again. Pour the remaining icing into a cup rinsed with cold water. Also refrigerate. Remove the solidified icing from the cup and cut into small cubes. Spread over the cake. Sprinkle the edge of the cake with coloured sugar and ground pistachios. Decorate with mint
4
Pour the remaining icing into a cup rinsed with cold water. Also refrigerate. Remove the solidified icing from the cup and cut into small cubes. Spread over the cake. Sprinkle the edge of the cake with coloured sugar and ground pistachios. Decorate with mint
5
waiting time approx. 2 hours