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Ingredients
Yogurt-lemon Cake
- For the dough
- 150 grams Margarine
- 150 grams sugar
- 1 packet Vanilla sugar
- 1/2 lemons (grated zest only)
- 3 eggs (medium)
- 125 grams Pastry flour
- 25 grams cornstarch
- 2 tsps Baking powder
- 150 grams Yogurt (0.1% fat)
- For the topping
- 6 sheets white gelatin
- 500 grams Yogurt (0.1% fat)
- 100 milliliters lemon juice
- 1 lemons (grated zest only)
- 50 grams sugar
- 250 milliliters cream
- For the garnish
- 2 organic lemons
- 100 grams semi-sweet chocolate
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.
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.