Yogurt Cake Without Gelatine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 170 g butter or mararine
- 100 g suar
- 1 packet vanilla sugar
- 4 egg yolks
- 250 g flour
- 1 packet baking powder
- 1 lemon (s) grated zest
For the cream:
- 4 egg whites
- 200 g suar
- 1 packet vanilla sugar
- 2 cups sour cream (150 g each)
- 3 cups yoghurt (150 g each)
- 5 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from the butter, sugar, vanilla sugar, egg yolk, lemon zest and flour and let it rest in the refrigerator for 1/2 hour.
- Beat the egg whites, sugar and vanilla sugar until stiff. Mix the sour cream, yoghurt and flour and then briefly stir this mixture with the egg white-sugar mixture.
- Now roll out half of the kneading dough and line the bottom of a baking pan (approx. 32 x 23 cm) with it. Spread the cream on top and then cover with the second half of the rolled-out kneading dough.
- Bake at 175 ° C for about 30 minutes. Allow to cool and dust with powdered sugar before serving.
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