Yoghurt and lemon cream cake

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg whites and 3 tablespoons of water until stiff, add 100 g of sugar and 1 packet of vanilla sugar. Add egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175 °C / gas: level 2) for about 30 minutes. Let the sponge cake cool down well, remove from the mould and cut through twice. Heat 125 g jelly and spread on the lower base. Cover with the second cake base and place the edge of the springform pan around the two cake bases. Soak the gelatine in cold water. Separate the remaining eggs. Cream egg yolk and 75 g sugar. Stir in yoghurt, lemon juice and zest. Squeeze out the gelatine, dissolve it and mix with a little yoghurt cream. Then stir into the remaining cream and refrigerate briefly. In the meantime, beat the egg whites and 150 g cream with one tablespoon of sugar each until stiff. When the cream begins to gel, carefully fold in the cream and beaten egg white.

3. 3

   Stir in yoghurt, lemon juice and zest. Squeeze out the gelatine, dissolve it and mix with a little yoghurt cream. Then stir into the remaining cream and refrigerate briefly. In the meantime, beat the egg whites and 150 g cream with one tablespoon of sugar each until stiff. When the cream begins to gel, carefully fold in the cream and beaten egg white. Pour about half of the cream onto the cake bases in the mould, smooth it down and cover with the last cake base. Place in a cool place for about 10 minutes. (Leave the rest of the cream to stand at room temperature.) Remove the cake from the mould, spread with the rest of the cream and refrigerate for 2-3 hours. Heat the rest of the jelly until it is liquid and place in a small freezer bag. Cut off one corner and decorate the cake with strips of jelly. Refrigerate again briefly. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with a star-shaped spout. Decorate the cake with cream tuffs, lemon wheels and halved pistachio kernels

4. 4

   Place in a cool place for about 10 minutes. (Leave the rest of the cream to stand at room temperature.) Remove the cake from the mould, spread with the rest of the cream and refrigerate for 2-3 hours. Heat the rest of the jelly until it is liquid and place in a small freezer bag. Cut off one corner and decorate the cake with strips of jelly. Refrigerate again briefly. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with a star-shaped spout. Decorate the cake with cream tuffs, lemon wheels and halved pistachio kernels