Lemon Yogurt Cake with Coconut

Dissolve butter over low heat, cool a tiny bit. Fill a plastic bag with rusks and seal. Crumble finely with a rolling pin. Mix the crumbs with the melted butter. Place a cake ring or pie ring (26 cm ø) on a cake plate thinly coated with oil. Fill in the rusk mixture as a cake base, press well until smooth. Leave to cool for approx. 1 hour.

Soak gelatine in cold water. Beat egg yolks and sugar for about 5 minutes until creamy. Stir in yogurt, lemon zest and juice. Squeeze out gelatine and let it melt at low temperature. Stir in 3 tbsp yogurt cream, then stir into the remaining yogurt cream.

Leave to cool for approx. 10 min. until it starts to gelatinize.

Whip 200 g whipped cream until stiff, fold into the yogurt cream. Spread on the cake base. Leave to cool for approx. 5 hours.

Fry the coconut flakes in a frying pan, remove and cool. Remove the cake from the ring. Whip 200 g whipped cream until stiff. Spread on the cake. Sprinkle coconut flakes on top. Shortly before serving, decorate with mini rusks cut in half crosswise and lemon zest.

Tip: Use regular or light yogurt as needed!

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