John Myers
Yogurt-cream Cake with Tangerines
The perfect yogurt-cream cake with tangerines recipe with a picture and simple step-by-step instructions.
For the cream:
- 400 ml Cream
- 2 packet Cream stiffener
- 100 ml Milk
- 70 g Sugar
- 500 g Yogurt
- 8 sheet Gelatin
- 2 Cans Mandarins
- 1 packet Custard powder
- 2 tbsp Sugar
- Orange juice
- Drain the tangerines and collect the juice
- Cover the bottom with the tangerines
- soak the gelatine in cold water
- fill up the collected juice with orange juice to 500 ml
- Using half of the juice, 1 tablespoon of sugar and half a packet of pudding powder, cook a pudding according to the instructions and spread over the tangerines
- For the cream, warm the milk and the sugar
- Dissolve the squeezed gelatine in it and chill
- Beat the cream with the cream stiffener until stiff
- When the milk starts to gel, stir it into the cream together with the yoghurt
- Spread half of the cream over the tangerines
- Lay on a second floor
- Spread the rest of the cream on the base and around the edge
- Put the cake in the refrigerator until the cream has set
- Cook another pudding from the remaining juice, the remaining sugar and pudding powder and spread it on the cream
- Put in the refrigerator until eaten, preferably overnight
- Since I only needed two floors, the third was made into rum balls
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