Yoghurt and lemon cake

Ingredients

Directions

1. 1

   Melt the butter at a mild heat, let it cool down a little. Pour the rusks into a freezer bag. Close the bag. Finely crumble the onions with a dough roll. Mix the crumbs well with the liquid butter. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Add the crumb mixture and press it down to a flat base. Chill for 30 minutes. Soak gelatine in cold water. Whip egg yolk and sugar in a narrow tall mixing bowl for 3-5 minutes until creamy. Place yoghurt, lemon peel and lemon juice in a bowl, stir in egg cream well. Squeeze the gelatine, dissolve. Stir in 3 tablespoons of yoghurt cream, then stir into the remaining yoghurt cream. Chill the cream for about 10 minutes until it begins to gel. Whip 200 g cream until stiff, fold in. Spread the cream on the rusk. Chill for at least 4 hours.

3. 3

   Stir in 3 tablespoons of yoghurt cream, then stir into the remaining yoghurt cream. Chill the cream for about 10 minutes until it begins to gel. Whip 200 g cream until stiff, fold in. Spread the cream on the rusk. Chill for at least 4 hours. Roast the grated coconut in a pan without fat, take it out and let it cool down. Remove the cake from the pan. Whip 200 g cream until stiff, spread loosely on the surface of the cake. Sprinkle the grated coconut on the cream. Keep cool until serving. Decorate with diagonally halved mini coconut rusks and lemon peel

4. 4

   Roast the grated coconut in a pan without fat, take it out and let it cool down. Remove the cake from the pan. Whip 200 g cream until stiff, spread loosely on the surface of the cake. Sprinkle the grated coconut on the cream. Keep cool until serving. Decorate with diagonally halved mini coconut rusks and lemon peel