Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 200 g butter
• 100 g suar
• 1 pinch baking powder
• 1 pinch (s) salt
• Fat for the shape

For the cream:

• 800 g yourt
• 200 g mascarpone
• 200 ml cream
• 150 ml milk
• 180 g suar
• 1 vanilla pod, the pulp it
• 60 g cornstarch
• 1 pinch (s) salt
• 5 egg (s)
• some lemon juice

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Instructions

1. For the cream, pour the yoghurt on a sieve with kitchen paper to drain the day before. A yogurt with a high fat content tastes best.
2. Knead a shortcrust pastry from flour, butter, 100 g sugar, salt and baking powder. Cover the dough and place in the refrigerator.
3. Cook a thick pudding from milk, cream, 180 g sugar, the pulp of the vanilla pod and 30 g cornstarch. To do this, heat the milk and cream in a saucepan. Add the vanilla pulp and sugar.
4. Take the saucepan off the stove and stir in the cornstarch. Stir until the pudding starts to set. Put the pudding aside and let it cool.
5. When the pudding has cooled, beat with a hand mixer. Add the eggs one by one and beat in. Add the salt, the remaining cornstarch and the lemon juice and continue stirring. Now fold in the drained yogurt and mascarpone.
6. Knead the shortcrust pastry briefly and pour it into the greased springform pan. Press the bottom nice and flat and pull up one edge. Put the cream on the bottom.
7. Bake the cake at 160 ° C top / bottom heat on the middle rack for about 70 minutes. To prevent it from getting too dark, cover the cake with aluminum foil halfway through the cooking time. After the baking time, switch off the oven but do not open it and let the cake cool in the oven.