Forks&Corks: Jellied Yoghurt Cake

Society | April 3, 2003, Thursday // 00:00

Ingredients for the cake dough (24 sm diameter): 3 eggs, 75 g sugar, 75 g cocoa, 75 g flour, grated rind of one lemon, 2 tbsp rum, 1 bitter almond flavour.

Ingredients for the cream: 1 kg yoghurt, 250 g sour cream, 3 lemons (both juice and rind) + two lemons for decoration, 150 g sugar, 40 g gelatin.

How to cook: Separate egg yolks from whites. Beat yolks with sugar, add cocoa and rum. Beat eggs until firm and add to the mixture. Add sifted flour. Pour the dough into a cake form and bake 30 minutes at 180 C. Mix together milk and sugar, add the lemon juice. Mix gelatin powder with cold water, wait for it to swell and melt it over low heat, stirring constantly. Strain and add to the mixture together with the grated lemon rind and stir. Soak the baked cake with the rum as it is in the pan. Cut a lemon into thin slices and arrange along the sides of the pan. Carefully pour the cream mixture on top. Refrigerate for two to three hours. Decorate with lemon slices.


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