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Lemon and Mandarin Buttermilk Cake

updated

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Ingredients for 1 servings:

  • 1 pack of cookies (butter cookies)
  • 750 ml buttermilk (lemon buttermilk)
  • 500 ml yogurt
  • 250 ml cream, whipped
  • 2 small cans of tangerine(s)
  • 3 packs of gelatin powder
  • n. B. Lemon peel, grated
  • some flavoring (lemon)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity, fresh

Line the bottom of a springform pan with 2 or 3 layers of butter biscuits. Drain the mandarins. Mix together the lemon buttermilk and yogurt, then add the grated lemon zest and lemon flavoring. Soak and dissolve the gelatin according to the package instructions. Add the mandarins to the buttermilk and yogurt mixture, then fold in the gelatin. Let it set for about 45-60 minutes. In the meantime, whip the cream until stiff peaks form. Fold the cream into the mixture and spread it all over the base. Refrigerate overnight. Sprinkle with grated lemon zest to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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