Yogurt Lemon Cream Pie

Try this delicious cake recipe:

For the sponge cake, separate the eggs. Whip egg whites and water until stiff, sift in sugar and vanilla sugar at the end. Add yolks one by one and form underneath. Mix flour, cornstarch and baking powder, sift onto the egg mixture and fold in loosely. Fill the sponge mixture into a cake springform pan (d= 24 cm) lined with parchment paper on the bottom and smooth out. Later, bake in the oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for about 30 minutes. Cut the well cooled sponge cake twice. Heat the jelly (1) and spread on the bottom layer. Cover with the second layer and place a springform rim around both layers. Soak the gelatine. Separate eggs. Beat yolks and sugar (1) until creamy. Fold in yogurt, juice of one lemon and zest. Squeeze gelatine, let it melt and mix with a little yogurt cream. Later stir into the remaining cream and leave to cool briefly. In the meantime, whip the whipped cream (1) and egg whites separately with half of the sugar (2) until stiff. As soon as the cream starts to gelatinize, carefully fold in the whipped cream and the snow. Spread about half of the cream on the bases in the mold, smooth and cover with the last base.

Leave to cool for approx. 10 minutes. Let remaining cream stand at room temperature). Spread remaining cream on top of cake and set aside to cool for 2-3 hours. Heat the jelly (2) until it is liquid and pour it into a bowl.

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