Lemon yogurt slices

Ingredients for 10 servings:

• 40 g butter or margarine
• 3 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 25 g cornstarch
• 1 lemon(s), untreated
• 14 sheets of gelatin
• 450 g whole milk yogurt
• 75 g sugar
• 600 g whipped cream
• 1 pack of frozen raspberries (250 g)
• 500 ml cherry juice
• 1 pack of chocolate decorations

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 30 minutes

Melt the butter or margarine. Separate the eggs. Beat egg whites until stiff, gradually adding the sugar and vanilla sugar. Gradually stir in the egg yolks. Then mix the flour and cornstarch, sift them onto the egg mixture and fold in. Carefully fold in the fat. Spread the dough onto a baking tray (30 x 20 cm) lined with baking paper. Fold a rack of aluminum foil and press it against the dough. Bake in a preheated oven (electric oven 200 °C top/bottom heat) for about 15 minutes. Wash the lemon in hot water, dry it and grate the zest. Squeeze out the juice. Soak 8 leaves of gelatine. Mix together the yogurt, sugar, lemon zest and lemon juice. Whip 2 cups of cream until stiff. Squeeze out the gelatine, dissolve it and mix it with a little yogurt cream. Stir it into the remaining yogurt cream. Fold in the cream. Fold the aluminum foil into a rectangle the size of the dough and 8 cm high and place it around the cooled sponge cake. Spread all but 25 raspberries on the sponge cake base. Smooth the yoghurt cream over the top and chill for about 2 hours. Soak the remaining gelatin for at least 5 minutes, then squeeze out and dissolve. Stir into the cherry juice. Chill. As soon as the juice begins to set, pour over the yoghurt cream. Chill for about 1 hour. Whip the remaining cream until stiff. Fill a piping bag with a star nozzle and cut the cake into 4 x 6 cm pieces. Decorate with dollops of cream, the remaining raspberries, and chocolate shavings. If that’s not enough raspberries for you, you can double the amount. A little tip: Instead of cherry juice and gelatin, you can also use cherry jelly. For 25 pieces, this has an approx. 176 kcal per serving.