Lemon yogurt cake

Ingredients for 12 servings:

• 2 large eggs
• 1 tbsp liquid sweetener
• 60 g flour
• Fat for the mold
• 8 sheets of white gelatin
• 250 g quark, low-fat
• 750 g yogurt, 3.5% fat
• 2 lemons, untreated
• 50 g sweetener for diabetics
• 250 ml whipped cream
• 2 lemons, untreated
• 1 tbsp liquid sweetener
• 4 sheets of white gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Beat the egg yolks with 2 tablespoons of hot water until frothy, then add the beaten egg whites and flour to a greased 26 cm springform pan and bake for 15 minutes at 200°C. For the filling: Soften and dissolve the gelatine. Mix with the yogurt, quark, grated lemon zest and lemon juice, and diabetic sweetener. When the cream begins to set, fold in the whipped cream. Place the sponge cake on a cake plate and place the springform pan upside down over it. Pour in the cream. Simmer thin lemon slices in 100 ml of water with sweetener for 5 minutes, remove from the heat. Dissolve the soaked gelatine in it. Once cooled, place on the cake and refrigerate overnight. Per serving: 9 g protein, 10 g fat, 12 g carbohydrates = 1 BE. The cake is light and creamy, tastes like it came straight from the pastry shop, but is neither heavy on the calorie nor the BE count. It can also be easily frozen, even in portions.