Lemon yoghurt tart with apricots

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 3 eggs (Gr. M), 100 g sugar
  • 1 package Vanillin sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 1 heaped Tsp baking powder
  • 1 can(s) (850 ml) Apricots
  • 400 g Whipped cream
  • 1 pack of Cake cream "Lemon cream" (f. 950 ml liquid
  • 7-10 Tbsp e.g.
  • 400 g Whole milk yoghurt
  • 7-10 Tbsp Melissa
  • baking paper

Directions

  1. 1

    Separate eggs. Beat egg whites and 3 tbsp. cold water until stiff. Add sugar and vanillin sugar while beating. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in

  2. 2

    Spread into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in a preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for approx. 30 minutes. Let them cool down

  3. 3

    Drain the apricots well and dice them. Cut a thin lid off the sponge cake and crumble. Place a cake ring or a rim around the base. Spread 1/4 of the apricot cubes on top

  4. 4

    Whip the cream until stiff. Mix the cake cream powder and 150 ml water with a whisk for about 1/2 minute. Stir in yoghurt. Fold in cream and 2/3 of the remaining apricot cubes. Spread the cream on the base. Sprinkle with the rest of the apricot cubes and sponge crumbs. Chill for at least 3 hours. Decorate with lemon balm

Nutrition Facts

KCAL
310 kcal
CARBS
33 g
FATS
17 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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