Lemon Cream Pie

Try this delicious cake recipe:

Line the cake springform pan with parchment paper (just the bottom). Cut the biscuit roll into 16 slices and place them end to end in the cake springform pan.

For the filling: mix the gelatin with 3 tbsp. water and swell for 10 min. Mix the cornstarch with the egg yolks, white wine, sugar and juice of one lemon in a saucepan and heat while beating until a bubble appears. Allow the gelatine to melt in the cream. Cool the mixture until it thickens, stirring occasionally. Whip the cream until stiff and fold it together with the yogurt into the cream and spread it on the biscuit slices, press the cut biscuit base on top and chill in the refrigerator (for a few hours or possibly overnight). Loosen the edge of the springform pan, turn the cake onto a plate and, after removing the paper, place the edge of the cake or the edge of the springform pan around the cake. From the cake glaze, sugar and white wine cook a glaze and spoon over the cake form and on the spot a border with geh.

Pistachios therefore sprinkle. Cool the glaze and then remove the springform rim.

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