Yoghurt cream slices with blood oranges
easy
105 mins
105 mins
Ingredients
- 1 small orange
- 200 g soft butter or margarine
- 325 g + 2 tablespoons sugar
- 7-10 Tbsp Salt
- 3 Eggs (size M)
- 275 g Flour
- 1/2 package Baking Powder
- 6 sheets Gelatine
- 500 g Whole milk yoghurt
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp grated rind of 1 untreated lemon
- 400 g Whipped cream
- 5 Blood oranges
- 1 package unsugared clear cake glaze
- 250 ml Blood orange juice
- baking paper
Directions
- 1
Wash the orange thoroughly, rub dry, finely grate the peel. Halve the orange and squeeze the juice. Mix fat, 200 g sugar, 1 pinch of salt and orange peel with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in eggs one after the other. Mix flour and baking powder, alternately stir in orange juice (approx. 75 ml)
- 2
Place a cake frame (approx. 16 x 38 cm) on a baking tray (32 x 38 cm) lined with baking paper. Pour in the dough and spread it smooth. In the preheated oven (electric cooker: 200 °C/ convection oven
- 3
Soak gelatine in cold water. Mix yoghurt, 125 g sugar, lemon juice and zest. Squeeze out the gelatine, dissolve, stir in 2-3 tbsp. yoghurt, stir into the remaining yoghurt. Chill for about 5 minutes until it starts to gel. Whip cream until stiff, fold in
- 4
Push the cake with the cake frame onto a cutting board or cake plate. Peel 2 blood oranges so that the white skin is completely removed, cut into thin slices. Spread slices on the cake. Spread yoghurt cream on top, chill for approx. 2 hours
- 5
Peel and cut the remaining blood oranges in the same way. Place slices overlapping on the yoghurt cream. Mix the cake glaze and 2 tablespoons of sugar in a saucepan, gradually add the blood orange juice and stir, bring to the boil at low heat. Spread orange slices thinly with cake glaze, chill for another 30 minutes. Loosen the cake frame. Cut the cake into 10 pieces (each approx. 8 x 8 cm), cut them diagonally into triangles
- 6
waiting time approx. 3 1/4 hours
Nutrition Facts
310 kcal
34 g
17 g
5 g