Lemon yoghurt tart

Name: Lemon yoghurt tart
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 4 Eggs (size M); 200 g Sugar; 100 g Flour; 100 g Cornstarch; 1 TEASPOON Baking Powder; 8 sheets Gelatine; 500 g Low-fat curd; 500 g Lemon yoghurt; 75-100 ml Lemon juice; 300 g Whipped cream; 100 g Blueberries; 1/2 Organic lemon; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

4 Eggs (size M)
200 g Sugar
100 g Flour
100 g Cornstarch
1 TEASPOON Baking Powder
8 sheets Gelatine
500 g Low-fat curd
500 g Lemon yoghurt
75-100 ml Lemon juice
300 g Whipped cream
100 g Blueberries
1/2 Organic lemon
baking paper

Directions

1
Separating eggs. Beat the egg whites until stiff, 175 g sugar in the process. Stir in the egg yolks one by one. Sift flour, starch and baking powder on top and fold in. Line the bottom of a springform pan (28 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 30 minutes. Take out and let cool down.
2
Soak the gelatine. Cut the sponge in half horizontally. Mix quark, yoghurt, lemon juice and 25 g sugar. Squeeze out the gelatine, dissolve and stir in 3 tbsp. yoghurt mass. Stir everything into the remaining yoghurt. Cool until the mass begins to gel. Whip cream until stiff and fold in.
3
Place the cake ring around the lower cake base. Spread 3/4 of the cream on top. Place the 2nd cake base on top. Spread the rest of the cream on top. Chill for at least 5 hours.
4
Berries selected. Cut lemon first into slices, then into slices. Decorate cake with berries and lemon.