Yoghurt-apricot tart
easy
75 mins
75 mins
Ingredients
- 125 g Butter or margarine
- 125 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 200 g Flour
- 2 TEASPOONS Baking Powder
- 100 g Icing sugar
- 9 sheets white gelatine
- 1 untreated lemon
- 3 (150 g each) Cup of skimmed milk yoghurt
- 75 g Sugar
- 200 g Whipped cream
- 1 jar(s) (425 ml; separation weight: 250 g) Apricots
- 1 TABLESPOON Icing sugar
Directions
- 1
Stir the fat until foamy. Stir in sugar and vanillin sugar. Separate 2 eggs. Add egg yolks and whole eggs. Mix flour and baking powder and stir in. Grease a springform pan (26 cm Ø) and smooth down the dough.
- 2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Beat the egg white until stiff. Add icing sugar and spread on the dough 20 minutes before the end of the baking time. Let the cake cool down, carefully remove from the tin and cut the base horizontally once. Soak the gelatine in cold water. Wash the lemon thoroughly and rub dry. Rub the peel thinly and squeeze out the juice. Mix yoghurt, lemon peel, juice and sugar. Squeeze the gelatine, dissolve at low heat and stir in. Whip cream until stiff and fold into the gelling cream. Drain the apricots.
- 3
Rub the peel thinly and squeeze out the juice. Mix yoghurt, lemon peel, juice and sugar. Squeeze the gelatine, dissolve at low heat and stir in. Whip cream until stiff and fold into the gelling cream. Drain the apricots. Place the cake ring around the bottom cake base and close. Cover the cake base with the apricots and spread the cream on top. Chill for 1 hour. Loosen the cake ring and place the upper cake layer on top. Dust with icing sugar. Makes about 16 pieces
- 4
Place the cake ring around the bottom cake base and close. Cover the cake base with the apricots and spread the cream on top. Chill for 1 hour. Loosen the cake ring and place the upper cake layer on top. Dust with icing sugar. Makes about 16 pieces
- 5
Table linen: Apart
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