Try this delicious cake recipe:
Put all ingredients for the sponge cake in a suitable bowl and mix with a mixer in 3 min. until smooth. Divide dough into 6 portions. Bake 6 bases one after the other in a greased cake springform pan (o 26 cm). Now cool.
Circuit:
180 to 200 degrees , 2nd sliding rack v. U.
160 to 180 °C , convection oven
10 to 12 min.
bake in convection oven at the same time.
For the filling, soak gelatin in cold water for 3 to 5 min, squeeze well and liquidize in a small pot on 1 or automatic hotplate 1 to 2.
Stir through yogurt, sugar, grated lemon zest and juice. Gradually add liquid gelatin to 3 tbsp. yogurt mixture to cool, then mix together. Whip the cream until stiff. When the cream begins to gel, fold in the whipped cream.
Heat the currant jelly and stir until smooth, add the Tk fruit, cover each cake base with the fruit, spread with cream, place the bases on top of each other. Place in refrigerator to set for at least 1 hour. Roast almond kernels without fat in a frying pan until golden, cool, on the cake form.
It is best to use an electric kitchen knife.
140 min
of Hamburgische Electricitätswerke Ag
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