Redcurrant yoghurt cake
Time
Total preparation time: 1 hr. 15 min.
Redcurrant yoghurt cake
ingredients
For the dough:
- 175 g soft margarine
- 135 g of sugar
- 1 pinch of salt
- 3 eggs
- 175 g of flour
- 1/2 pck of baking powder
- 4-5 tablespoons milk
preparation
- Stir the soft margarine, the sugar and salt until creamy. Stir in the eggs in turn.
- Mix the flour with the baking powder and stir in the milk. It has to be a nice creamy dough.
- Put the dough in a greased springform and smooth.
- Bake in preheated oven at 180 degrees for about 35 minutes (chopstick sample).
- Allow to cool after baking, then place on a cake plate and wrap with a cake ring.
Covering:
- 300 g of natural yoghurt
- 250 g of sour cream
- 250 g cream
- 1 organic lime
- 8 sheets of gelatin
- 75 g of sugar
preparation
- Soak the gelatine in cold water and then dissolve in a hot water bath.
- Now mix the sour cream, yogurt and sugar. Wash off the organic lime hot, add zest from the bowl to the yoghurt cream mixture. Squeeze the lime (of course halve in advance) and also stir.
- In the dissolved gelatin, first add 3 tbsp of the toppings mixture and then stir into the remaining yoghurt cream mixture.
- Beat 250 g of cream until stiff and fold in.
- Give this mass to the ground.
- Spread 400 g washed, stripped and well drained redcurrants on the topping and chill the cake for 3 hours.
If you want, you can decorate this cake with cream.
