Lemon yoghurt slices with wild berries

Name: Lemon yoghurt slices with wild berries
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 5 Eggs (size M); 300 g Sugar; 7-10 Tbsp Salt; 2 packages Vanillin sugar; 125 g Flour; 2 coated Tsp Baking Powder; 50 g Cornstarch; 1.5 kg Berries (e.g. strawberries, raspberries, blackberries and blueberries); 2 untreated lemons; 12 sheets white gelatine; 1 kg Whole milk yoghurt; 500 g Whipped cream; 7-10 Tbsp Icing sugar and lemon balm; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

5 Eggs (size M)
300 g Sugar
7-10 Tbsp Salt
2 packages Vanillin sugar
125 g Flour
2 coated Tsp Baking Powder
50 g Cornstarch
1.5 kg Berries (e.g. strawberries, raspberries, blackberries and blueberries)
2 untreated lemons
12 sheets white gelatine
1 kg Whole milk yoghurt
500 g Whipped cream
7-10 Tbsp Icing sugar and lemon balm
7-10 Tbsp Fat and flour

Directions

1
Separate eggs for the floor. Beat the egg whites until stiff, adding 150 g sugar, salt and 1 packet of vanillin sugar. Add egg yolks and stir in. Mix flour, baking powder and starch, sieve portions onto the egg mixture and fold in. Spread the bottom of a fat pan of the oven (32 x 39 cm) with fat and dust with flour. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes.
2
Remove from the oven, place on a rack and allow to cool. In the meantime, wash and clean the strawberries and drain them well. Select the raspberries and blackberries. Wash and sort the blueberries and drain them well. Wash the lemons thoroughly and grate the peel finely. Halve the lemons and squeeze the juice. Soak gelatine in cold water. Mix yoghurt, 150 g sugar, lemon zest, lemon juice and 1 sachet of vanillin sugar. Squeeze the gelatine and melt it at low heat. Remove from the stove. Stir in 5-7 tablespoons of the yoghurt mixture. Then stir into the remaining yoghurt mass. Chill the yoghurt mass for approx. 20 minutes until the mass begins to gel (roads pull). In the meantime, whisk the cream with the whisk of the hand mixer until stiff.
3
Mix yoghurt, 150 g sugar, lemon zest, lemon juice and 1 sachet of vanillin sugar. Squeeze the gelatine and melt it at low heat. Remove from the stove. Stir in 5-7 tablespoons of the yoghurt mixture. Then stir into the remaining yoghurt mass. Chill the yoghurt mass for approx. 20 minutes until the mass begins to gel (roads pull). In the meantime, whisk the cream with the whisk of the hand mixer until stiff. Then fold into the gelatinizing yoghurt mass. Spread the yoghurt mass evenly on the base. Refrigerate for another 15 minutes. Spread the berries on top and press down gently. Put the cake in a cool place for about 1 hour. Decorate with lemon balm. Fig. 02 + 03: Dust with icing sugar
4
Then fold into the gelatinizing yoghurt mass. Spread the yoghurt mass evenly on the base. Refrigerate for another 15 minutes. Spread the berries on top and press down gently. Put the cake in a cool place for about 1 hour. Decorate with lemon balm. Fig. 02 + 03: Dust with icing sugar