Lemon Yoghurt Slices

Name: Lemon Yoghurt Slices
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 25 g Cornstarch; 40 g Butter or margarine; baking paper; 7-10 Tbsp Aluminium foil; 1 untreated lemon; 14 sheets white gelatine; 3 (150 g each) Mug of whole milk yoghurt; 75 g Sugar; 3 (à 200 g) Cup of whipped cream; 1 package (250 g) frozen raspberries; 3/8 l Cherry nectar; 1 pack of "Chocolate dessert decor" to decorate (32 pieces)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
25 g Cornstarch
40 g Butter or margarine
baking paper
7-10 Tbsp Aluminium foil
1 untreated lemon
14 sheets white gelatine
3 (150 g each) Mug of whole milk yoghurt
75 g Sugar
3 (à 200 g) Cup of whipped cream
1 package (250 g) frozen raspberries
3/8 l Cherry nectar
1 pack of "Chocolate dessert decor" to decorate (32 pieces)

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 75 g sugar, vanillin sugar and 1 pinch of salt. Stir in the egg yolks bit by bit. Mix flour and starch, sieve onto the egg cream and fold in.
2
Melt the fat and stir in carefully. Line the left or right half of the baking tray with baking paper. Close the open side with an aluminium foil rail. Spread the sponge cake mixture on the baking paper.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes. Let them cool down. Fold aluminium foil into a rectangle the size of the dough and 8 cm high. Wash the lemon hot, rub dry and grate the peel.
4
Squeeze the juice. Soak 7 sheets of gelatine in cold water. Mix yoghurt, 75 g sugar, lemon peel and juice. Whip 2 cups of cream until stiff. Squeeze the gelatine and dissolve over low heat.
5
Mix with some yoghurt cream. Stir into the remaining yoghurt cream. Fold in the cream. Spread the raspberries, except for 12 pieces, on the sponge cake base. Spread the yoghurt cream on top. Chill for about 2 hours.
6
Soak, squeeze and dissolve the remaining gelatine. Stir into the cherry nectar. Chill. As soon as the juice begins to gel, pour it onto the yoghurt cream with a tablespoon. Place in a cool place for about 1 hour.
7
Whip the rest of the cream until stiff. Pour into a piping bag with star-shaped spout. Cut the cake into 12 narrow pieces. Decorate with cream dabs and chocolate flakes and remaining raspberries. Makes about 12 pieces.