Light lemon cake

Ingredients for 1 servings:

• 250 g yogurt
• 3 m.-sized eggs
• 1 packet of baking powder
• 250 g sugar
• 125 ml oil
• 500 g flour
• 1 lemon(s), juice
• 1 ½ lemon(s), untreated, zest
• 200 ml milk
• 1 pack of cream powder (quark dessert powder, lemon flavor)
• 200 g sour cream
• 100 ml milk
• 450 g yogurt
• 3 tbsp powdered sugar
• 1 lemon(s), juice
• 1 pack of lemon peel flavoring
• 8 sheets of gelatin
• Powdered sugar for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

With lemon sponge cake and yogurt

For the lemon base: Beat the eggs, sugar, and oil until frothy. Add the yogurt. Mix the baking powder with the flour and stir in alternately with the lemon juice and zest. Pour the batter into a greased springform pan (26 cm diameter) and bake at 170°C for approx. 30-40 minutes. Check with a wooden skewer. For the sour cream: Beat the quark dessert powder, lemon flavor (or similar; I’ve also used apricot flavor) with 200 ml of milk according to the package instructions. Then stir in the sour cream. This will make the mixture nice and creamy and firm. Cut the base in half and spread the mixture between the layers. Then surround the cake with a cake ring. For the yogurt cream: Soak the gelatine in cold water and then dissolve it in the warm milk. Stir in a few tablespoons of yogurt, then add the mixture to the remaining yogurt and mix thoroughly. Stir in 3-4 tablespoons of powdered sugar, the lemon juice, and the lemon zest flavoring. Let the mixture thicken slightly in the refrigerator and then spread it over the cake. Let the cake chill in the refrigerator for 1-2 hours. For the crumb topping on the yogurt cream, I cut off the top of the cake that had formed during baking, crumbled it, and spread it over the cream.