cherry yoghurt cake

Ingredients

Directions

1. 1

   Knead flour, fat, 2 tablespoons sugar, egg yolk and 2 tablespoons cold water. Chill for 30 minutes. Roll out the dough on a greased springform pan (26 cm Ø), prick more often. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let them cool down

2. 2

   Soak the gelatine. Drain the cherries, collect the juice. Mix yoghurt and lemon peel. Squeeze the gelatine and dissolve. Stir the gelatine into the yoghurt. Cool until the yoghurt gels slightly. Whip 300 g cream until stiff and fold in

3. 3

   Place the edge around the floor. Warm up the jam, fold in the cherries, up to 12. Layer half the yoghurt, jam, biscuits and the rest of the yoghurt on the base. Cool for 2 hours

4. 4

   Fill up the juice with water to 1/4 l Stir in casting powder and 2 tablespoons of sugar and bring to the boil. Cool briefly and spread on the cake. Keep cool for 2 hours. Decorate with the rest of the whipped cream and cherries