Waldmeister Yoghurt Slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat, 200 g sugar and vanilla sugar with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and cocoa and stir into the mixture alternately. Line the fat pan of the oven with baking paper. Put the dough on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.

2. 2

   Mix 1 bag of jelly and 250 ml water, then heat slowly (do not boil) until the powder is dissolved. To decorate, heat 1/2 sachet of jelly, 4 tablespoons of sugar and 250 ml of water while stirring until all is dissolved. Pour into a flat mould approx. 0.5-1 cm high and chill. Whip the cream until stiff. Mix 250 g yoghurt and 50 g sugar. Take the base out of the oven and let it cool down. Mix cooled down jelly and yoghurt and chill. Cut the base in half and put a cake frame around one half. As soon as the yoghurt cream starts to gel, fold in half the whipped cream. Pour the cream onto the cake base, smooth it down and put it in a cool place. Soak the gelatine in cold water. Mix 250 g yoghurt, 50 g sugar and lemon juice.

3. 3

   Mix cooled down jelly and yoghurt and chill. Cut the base in half and put a cake frame around one half. As soon as the yoghurt cream starts to gel, fold in half the whipped cream. Pour the cream onto the cake base, smooth it down and put it in a cool place. Soak the gelatine in cold water. Mix 250 g yoghurt, 50 g sugar and lemon juice. Squeeze the gelatine, dissolve and mix with 4 tablespoons of cream, then stir into the rest of the cream. Fold in remaining cream. Place the 2nd base in the cake frame and spread yoghurt cream on top. Chill the cake for about 2 hours. Carefully remove the cake from the cake frame and cut into 12 pieces. Cut the jelly into cubes and decorate the pieces with it

4. 4

   Squeeze the gelatine, dissolve and mix with 4 tablespoons of cream, then stir into the rest of the cream. Fold in remaining cream. Place the 2nd base in the cake frame and spread yoghurt cream on top. Chill the cake for about 2 hours. Carefully remove the cake from the cake frame and cut into 12 pieces. Cut the jelly into cubes and decorate the pieces with it

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
520 kcal

CARBS
55 g

FATS
28 g

PROTEINS
10 g