Vanilla Yoghurt Slices

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add 75 g sugar and salt. Stir in the egg yolks one after the other. Mix flour, baking powder and cocoa, sieve over the egg cream, fold in carefully. Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Add the mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 12-15 minutes. Let them cool down. Remove the base from the pan, remove the baking paper, place the edge of the pan around the base again. Soak 4 sheets of gelatine in cold water. Mix yoghurt and 60 g sugar. Squeeze the gelatine, dissolve carefully. Mix with 4 tablespoons of whole milk yoghurt, stir into the remaining yoghurt. Beat 250 g cream until stiff, fold in. Pour onto the base and smooth down. Chill for about 1 hour. Soak 4 sheets of gelatine, squeeze out, dissolve and mix with 4 tablespoons of vanilla yoghurt, stir into the rest of the vanilla yoghurt.

3. 3

   Squeeze the gelatine, dissolve carefully. Mix with 4 tablespoons of whole milk yoghurt, stir into the remaining yoghurt. Beat 250 g cream until stiff, fold in. Pour onto the base and smooth down. Chill for about 1 hour. Soak 4 sheets of gelatine, squeeze out, dissolve and mix with 4 tablespoons of vanilla yoghurt, stir into the rest of the vanilla yoghurt. Beat 150 g cream until stiff and fold in. Pour onto the light yoghurt cream and smooth it down. Refrigerate again for about 2 hours. First cut the cake into 9 squares, then into triangles. Serve decorated with wafer rolls

4. 4

   Beat 150 g cream until stiff and fold in. Pour onto the light yoghurt cream and smooth it down. Refrigerate again for about 2 hours. First cut the cake into 9 squares, then into triangles. Serve decorated with wafer rolls

Nutrition Facts

KCAL
160 kcal

CARBS
16 g

FATS
9 g

PROTEINS
3 g