John Myers
Ingredients for 1 servings:
- 1 cake base (Vienna base), light
- 2 packs of jelly (lemon)
- 6 sheets of white gelatin
- 500 g yogurt
- 1 liter of whipped cream
- 1 lemon(s), untreated
- 50 ml water for the gelatin
- 750 ml water
- possibly pistachios if required
Instructions
Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours
for a 28 cm springform pan, preferably with a high edge
First, cut the Viennese cake base in half and place one layer on a cake plate. Then place a cake ring tightly around the base. Soak the gelatin in the water. Boil one packet of lemon jelly with just 400 ml of water and dissolve the swollen gelatin in it (in the warm jelly). Cut the middle part of the lemon into wafer-thin slices (using a bread slicer) and set aside. Squeeze the remaining juice from the lemon tips and add it to the jelly. Let the jelly cool slightly (careful: don’t let it set!) and stir the yogurt into the lukewarm jelly. When it’s almost cold, whip 500 ml of cream until stiff and fold in. Spread this mixture between the Viennese cakes. Place a thin layer of it on the top layer. Chill for a while. Dissolve the second packet of jelly according to the package instructions (but this time with only 350 ml of water), pour it onto the top layer, and chill for at least 3 hours. Once the jelly is set, remove the cake from the ring. Whip the remaining 500 ml of cream until stiff and spread it over the outside of the cake. Finally, roll the thinly sliced lemon slices into cones, place them on the jelly dots, and sprinkle with pistachios, if desired. Tip: This cake also tastes delicious when the cream is refined with a dash of limoncello.
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