Light yoghurt tart

Name: Light yoghurt tart
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2 Eggs (size M); 150 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 50 g Flour; 25 g Cornstarch; 1/2 TEASPOON Baking Powder; 10 sheets white gelatine; 25 g Strawberry Jam; 500 g Whole milk yoghurt; 250 g Low-fat curd; 4 TABLESPOONS Lime juice; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g Whipped cream; 500 g Strawberries; baking paper; 7-10 Tbsp Slices of lime and lemon balm

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

2 Eggs (size M)
150 g Sugar
1 pinch Salt
2 packages Vanillin sugar
50 g Flour
25 g Cornstarch
1/2 TEASPOON Baking Powder
10 sheets white gelatine
25 g Strawberry Jam
500 g Whole milk yoghurt
250 g Low-fat curd
4 TABLESPOONS Lime juice
7-10 Tbsp grated rind of 1 untreated lemon
200 g Whipped cream
500 g Strawberries
baking paper
7-10 Tbsp Slices of lime and lemon balm

Directions

1
Separate eggs for the floor. Beat the egg whites until stiff, adding 75 g sugar, salt and 1 packet of vanillin sugar. Add the egg yolks and stir in. Mix flour, starch and baking powder and sieve in portions onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper, place the sponge mixture on top and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.
2
Remove from the oven, remove from the edge of the springform pan, place on a grid and allow to cool in the pan. Then remove from the mould, place on a cake plate and close a cake ring tightly around it. Soak the gelatine in cold water. Spread a thin layer of jam on the cake base. Mix yoghurt, quark, lime juice, 75 g sugar, 1 packet of vanillin sugar and lemon zest. Whip the cream until stiff. Squeeze the gelatine and melt in a small saucepan over low heat. Stir in 3 tablespoons of the yoghurt mixture drop by drop. Then run into the remaining quark yoghurt mass while stirring constantly. Place in a cool place for 3-5 minutes until the mass begins to gel. Fold in cream in portions.
3
Squeeze the gelatine and melt in a small saucepan over low heat. Stir in 3 tablespoons of the yoghurt mixture drop by drop. Then run into the remaining quark yoghurt mass while stirring constantly. Place in a cool place for 3-5 minutes until the mass begins to gel. Fold in cream in portions. Spread the cream over the base. Put the cake in a cool place for about 3 hours. In the meantime, wash and clean the strawberries, drain well and cut in half. Remove the cake from the cake ring. Cover with strawberries. Serve decorated with slices of lime and lemon balm as desired
4
Spread the cream over the base. Put the cake in a cool place for about 3 hours. In the meantime, wash and clean the strawberries, drain well and cut in half. Remove the cake from the cake ring. Cover with strawberries. Serve decorated with slices of lime and lemon balm as desired
5
waiting time approx. 3 3/4 hours