Mix sugar, flour, egg and butter to a dough, put in foil to cool for approx. 30 min. Grease a 26 cake springform pan.
Stir yogurt with 200 g sugar and lemon zest. Soak 15 sheets of gelatine in cold water and let them melt at low temperature. Stir in some yogurt, stir gelatin into remaining yogurt wetness and cool.
Roll out dough between 2 layers of foil to a circle (30 cm). Place in the mold, press smooth, add peas on top. Bake in heated kitchen oven (electric oven 200 °C /gas mark 3) for 30 minutes. Remove paper and peas (can be reused). Cool the base.
When the yogurt mixture starts to gel, fold in whipped cream. Place springform pan rim around bottom, pour in yogurt mixture, smooth out, refrigerate for about 4 hours.
Blanch tea bags with a quarter of a liter of boiling water, infuse for 5 minutes. Soak remaining gelatin in cold water, let it melt in the tea, cool tea. Pour half of the gelatin tea on the yogurt whipped cream mixture. Spread lemon balm leaves evenly on top, set aside to cool. When the tea is firm, pour the remaining tea on top and set.
Preparation : 1, 5 hours without waiting
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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