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Lemon buttermilk yogurt cake

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Ingredients for 1 servings:

  • 3 bars of chocolate, e.g. Yogurette Buttermilk Lemon
  • 1 sachet dessert powder for yogurt dessert lemon
  • 1 cup of cream
  • 250 g mascarpone
  • 2 packs of cream stiffener
  • 1 packet of vanilla sugar
  • 1 sponge cake, light

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Grate 2 bars of Yogurette. Set aside. Cream the mascarpone with a mixer until creamy. Whip the cream with the cream stiffener and vanilla sugar until stiff. Stir in the mascarpone. Prepare the dessert powder according to the instructions, but without the yogurt, and stir it into the cream and mascarpone mixture. Stir in the shaved chocolate. Spread the cream on the sponge cake base and decorate with the remaining Yogurette bars as desired. Chill in the refrigerator for a few hours. Tastes best chilled. Note: This Yogurette variety is a limited edition and not always available.

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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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