Lemon-Yogurt-Cake
Cake
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Cook Time
5 h
Servings
12
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Lemon-Yogurt-Cake is ready in 5 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
A refreshing lemon yogurt cake, perfect for summer days.
Ingredients (11 ingredients)
-
4 piece Eggs
-
150 g Sugar
-
150 g Flour
-
0.5 tsp Baking powder
-
6 Blatt Gelatin
-
500 g Yogurt
-
50 g Sugar
-
3 tbsp Lemon juice
-
200 g Cream
-
1 tbsp Powdered sugar
-
0.5 piece Lemon(s)
Preparation (13 steps)
Prepare sponge base
Preheat oven to 180 °C top/bottom heat. Line a springform pan (26 cm Ø) with baking paper.
Beat eggs and sugar until fluffy
Put eggs and sugar in the mixing bowl and beat for 3 min./speed 4.
Mix in flour and baking powder
Add flour and baking powder and stir in for 20 sec./speed 3. Use a spatula to loosen everything from the edge.
Bake sponge
Pour batter into the prepared springform pan and bake in the preheated oven for about 20 minutes. Do a toothpick test. Then let it cool down.
Prepare sponge base
Cut the sponge base horizontally once.
Prepare filling
Soak gelatin according to package instructions.
Mix yogurt, sugar and lemon juice
Put yogurt, sugar and lemon juice in the mixing bowl and mix for 20 sec./speed 3.
Dissolve gelatin
Squeeze out the gelatin and dissolve in a small saucepan over low heat or in the microwave. Alternatively: Add gelatin to the mixing bowl and dissolve for 3 min./50°C/speed 2.
Stir gelatin into the yogurt mixture
Add 2 tablespoons of the yogurt mixture to the gelatin, stir and then add the gelatin mixture to the remaining yogurt mixture in the mixing bowl. Stir in for 10 sec./speed 3.
Whip cream until stiff
Put cream in the mixing bowl and whip with the butterfly for 2-3 min./speed 3.5 until stiff. Keep an eye on the cream so that it does not turn into butter.
Fold in cream
Carefully fold the whipped cream into the yogurt mixture. Use a spatula.
Fill cake
Place a cake ring around the bottom sponge base. Spread half of the yogurt-cream mixture on top. Place the second sponge base on top and spread with the remaining cream. Refrigerate cake for at least 4 hours, preferably overnight.
Prepare decoration
Before serving, dust with powdered sugar and decorate with lemon slices.
Finished cooking? Great! 🎉
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Created by
Sabine Petzi
1
Rezept
0
Kochbücher
Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Wheat
- Eggs
- Milk
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