Yogurt cake without gelatin

Ingredients for 1 servings:

• 170 g butter or margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 250 g flour
• 1 packet of baking powder
• 1 lemon(s) grated peel
• 4 egg whites
• 200 g sugar
• 1 packet of vanilla sugar
• 2 cups sour cream (150 g each)
• 3 cups of yogurt (150 g each)
• 5 tbsp flour

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Yogurt cake – summery, light and fluffy

Make a dough from the butter, sugar, vanilla sugar, egg yolks, lemon zest, and flour and let it rest in the refrigerator for 1/2 hour. Beat the egg whites with the sugar and vanilla sugar until stiff peaks form. Combine the sour cream, yogurt, and flour, then briefly stir this mixture into the egg white and sugar mixture. Roll out half of the dough and line the bottom of a baking pan (approx. 32 x 23 cm) with it. Spread the cream on top and then cover with the second half of the rolled-out dough. Bake at 175°C for approx. 30 minutes. Let cool and dust with powdered sugar before serving.