Vanilla Yoghurt Slices
easy
90 mins
90 mins
Ingredients
- 350 g Flour
- 2 coated Tsp Baking Powder
- 250 g + 250 g + 100 g sugar
- 7-10 Tbsp Salt
- 10 Eggs (Gr. M)
- 150 g cold butter/margarine
- 7-10 Tbsp Grease
- 1 kg Milk yoghurt with
- 7-10 Tbsp true vanilla
- 500 g Low-fat curd
- 2 packages Pudding powder
- 7-10 Tbsp "Vanilla flavored"
- 7-10 Tbsp grated rind of
- 1 untreated lemon
- 1/8 l Oil
- 7-10 Tbsp Strawberries, whipped cream,
- 7-10 Tbsp Icing sugar and
- 7-10 Tbsp crushed pistachios
- 7-10 Tbsp for ornament
Directions
- 1
Mix flour and baking powder. Add 250 g sugar, 1 pinch of salt, 2 eggs and fat in pieces. Knead first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.
- 2
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Separate 6 eggs. Beat 6 egg yolks, 2 eggs and 250 g sugar until frothy. Stir in yoghurt, quark, pudding powder, lemon peel and oil
- 3
Roll out the shortcrust pastry on the fat pan and press up the edge a little. Prick the pastry several times with a fork. Spread yoghurt mixture evenly on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes
- 4
Beat 6 egg whites and 1 pinch of salt until stiff. While continuing to beat, add 100 g sugar and continue beating until dissolved. Spread on the hot cake. Bake at the same temperature for another 15 minutes. Let it cool down completely on the fat pan. Then cut into pieces. Decorate with strawberries, cream, icing sugar and pistachios
Nutrition Facts
280 kcal
35 g
12 g
7 g