LEMON YOGURT CAKE
Ingredients
For the dough:
2 teaspoons, leveled baking powder
120 g sugar
1 packet of vanilla sugar
120 g flour
3 eggs
100 g margarine
Cream:
Mix the jelly powder with 50 g sugar and stir in 300 ml water. Allow to swell and then heat while stirring – do not boil – and allow to cool.
Then beat the cream with the cream stiffener until stiff.
Now stir the sour cream and yogurt with the remaining sugar, the vanilla sugar and the juice of the squeezed lemons until smooth.
Stir in the cooled jelly and put the mixture in a cool place. As soon as the cream starts to set (can take an hour), fold in the cream.
Turn the cooled cake base over and enclose it with the cleaned baking ring. Pour the cream into the ring and put it in the fridge for at least 3 hours. (You can also use a baking pan)
Our tips
Instead of sour cream, you can also use quark.
You can make a “mirror” from another packet of jelly and spread it on the cooled cake. Then put it back in the fridge immediately.
Chocolate flakes are also good as decoration.
Instead of cake base, you can also make a biscuit base.
