Yoghurt-cherry cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead flour, fat, 2 tablespoons of sugar, egg yolk and approx. 2 tablespoons of ice-cold water with the dough hooks of the hand mixer to a smooth shortcrust pastry. Cover and put in a cool place for about 30 minutes.

2. 2

   Roll out the short pastry on a greased springform pan (26 cm Ø) and prick several times with a fork. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes and let cool off.

3. 3

   Drain the cherries and collect the juice. Soak the gelatine in cold water. Stir yoghurt and lemon peel until smooth. Squeeze the gelatine, dissolve and stir in with a whisk.

4. 4

   Cold. Whip 300 g cream until stiff. As soon as the yoghurt begins to set, fold in the cream. Place the edge of a springform pan around the shortcrust pastry base. Spread half of the yoghurt cream on the base. Warm up the cherry jam and fold in the cherries, up to 12 pieces for decoration, and spread on the cream.

5. 5

   Close together and cover with sponge fingers. Spread the rest of the cream on top and refrigerate the cake for about 1 hour. Fill up cherry juice with water to 1/4 litre. Mix cake glaze and remaining sugar in a pot.

6. 6

   Stir in the juice and bring to the boil. Let the icing cool down a little and spread it on the yoghurt cake. Refrigerate again for about 1 hour. Whip the remaining cream and vanilla sugar until stiff. Pour into a piping bag with star-shaped spout.

7. 7

   Remove the cake from the ring and decorate with cream bows, remaining cherries and lemon balm leaves. Makes about 12 pieces.

Nutrition Facts

KCAL
340 kcal

CARBS
36 g

FATS
18 g

PROTEINS
6 g