EN Lemon-yogurt whipped cream on sponge cake

Rz  Zitronen Joghurt Biskuit 02

Ingredients for sponge cake:

QuantityIngredient
8eggs
1 pinch ofsalt
200 gsugar
1 pkgvanilla sugar (8 g)
200 gflour
2 pkg.vanilla pudding powder (74 g)
2 tspbaking powder

Ingredients for lemon-yogurt whipped cream:

QuantityIngredient
750 gcream
2 pkg.Whipped Cream Fix Lemon
250 gplain yoghurt
zest and juice of one lime

In addition:

QuantityIngredient
approx. 350 gpowdered-sugar glaze
fresh fruit
small meringues
edible flowers

Preparation

Working time: approx. 60 Minuten    Baking time: approx. 30-35 Minuten


Preparing the sponge cake:
Separate eggs and beat egg whites with salt until creamy and stiff.
Gradually add sugar and vanilla sugar. Gently stir yolks and fold them in.
Mix flour, pudding powder and baking powder together, sift and carefully fold in. Pour batter into greased mold, smooth the surface and bake.
After baking, let the cake cool briefly in the mold and turn upside down onto a cooling rack. Slice the cooled sponge cake horizontally in two or three layers, as desired.


Baking time:
Bake it at 180°C top/bottom heat (160°C fan) for approx. 30–35 minutes.


Preparing the lemon-yogurt whipped cream:
Whip cream until it forms stiff peaks. Combine yogurt and lemon-flavored whipped cream fix with the lime juice and zest; mix until smooth, then fold into the whipped cream. Spread some of the cream onto the bottom layer
of the cake and top with the next layer. Continue until cake is fully assembled.
Refrigerate cake for at least 4 hours until it has set, then decorate with powdered-sugar glaze, meringue drops, blueberries, blackberries and small flowers.

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