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Yoghurt Cream Cake

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Yoghurt Cream Cake

The perfect yoghurt cream cake recipe with a picture and simple step-by-step instructions.

  • 750 g Natural yoghurt
  • 120 g Sugar
  • 2 packet Dr Oetker Vanilla Sugar
  • 9 sheet Dr Oetker Gelatine
  • 600 ml Whipped cream
  • 0,5 packet Dr: Oetker Finesse lemon peel
  • 2 Discs Lieken Wieberboden bright
  • 3 tbsp Four fruit jam
  1. Soak the gelatin in COLD water. Glue the two slices of WienerBoden together with the four-fruit (or any other) jam and place a beef around it. Mix the yogurt, vanilla sugar and lemon zest. Whip the cream. then fold the dissolved gelatine into the yoghurt mixture, let it sit a little and fold in the cream.
Dinner
European
yoghurt cream cake

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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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