Lime yogurt cake

Ingredients for 1 servings:

• 125 g flour
• 50 g butter
• 30 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 4 eggs
• 125 g sugar
• 125 g flour
• 1 packet of vanilla sugar or lemon peel
• 6 limes
• 450 g natural yogurt
• 12 sheets of gelatin
• 4 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 200 g cream
• 2 tbsp currant jelly

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

refreshing, from a springform pan

For the shortcrust pastry, knead the flour, butter, sugar, vanilla sugar, and egg yolks together, then refrigerate for about 30 minutes. Bake the dough in a springform pan lined with baking paper in a preheated oven (200°C top/bottom heat; 175°C fan-assisted oven) for about 15 minutes. For the sponge cake, beat the whole eggs with the sugar until foamy and a furrow forms in the mixture. Fold in the flavorings (vanilla sugar or lemon zest) and the flour. Bake the mixture in a springform pan lined with baking paper for 15-25 minutes (170°C top/bottom heat; 150°C fan-assisted oven). For the cream, grate the zest of 4 limes. Squeeze 150ml of juice from each lime. Soak the gelatine. Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until creamy. Stir in the zest, juice, and yogurt. Squeeze out the gelatin, dissolve it, and stir it into the yogurt mixture. Chill the cream until it sets slightly. Whisk the egg whites and cream separately until stiff peaks form. Fold both into the cream with a whisk. Spread the redcurrant jelly over the cooled shortcrust pastry and place the sponge cake on top. Finally, spread the lime yogurt cream over the sponge cake and chill the cake. The cake can be decorated with finely sliced ​​lime and stiffly whipped cream.