Yogurt-lemon Cake

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Yogurt-lemon Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
205
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories205 kcal(10 %)
Protein3.4 g(3 %)
Fat13.9 g(12 %)
Carbohydrates17 g(11 %)
Author of this recipe:

Ingredients

for
20
For the dough
150 grams
150 grams
1 packet
1/2 Lemons (grated zest only)
3
Eggs (medium)
125 grams
25 grams
2 teaspoons
150 grams
For the topping
6 sheets
white Gelatin
500 grams
100 milliliters
1 Lemons (grated zest only)
50 grams
250 milliliters
For the garnish
2
organic Lemons
100 grams

Preparation steps

1.

For the dough, mix all ingredients quickly to form a dough. Grease the baking sheet and spread the dough on top. Bake in a preheated oven at 200°C (gas level 3) (approximately 400°F) for about 20 minutes. Allow to cool on the sheet. For the topping, soak gelatin  and dissolve according to package directions. Mix yogurt, lemon juice, grated lemon zest and sugar until smooth. Whip the cream. Mix gelatin with yogurt and fold in whipped cream. Spread cream on the baked dough.

2.

For the garnish, rinse lemon in hot water, cut into thin slices and halve or quarter the slices. Melt the couverture and dip lemon slices in the melted couverture. Allow to dry. Pour remaining couverture on a plate, spread out thinly and allow to set. Scrape with a spatula into chocolate curls. Distribute lemon slices and chocolate curls on the cake.