It’s summer. A delicious cake doesn’t necessarily have to be baked in the oven, and the kitchen gets even warmer than it already is. Oh how good that the refrigerator can also “bake”. Just like this yoghurt-lemon tartlet that doesn’t need an oven. And it tastes so delicious after summer and is also lemony fresh. I have decided on a smaller size, because there is not so much space in the fridge due to big melons etc.. You know that for sure.

In addition, such a small tartlet is big enough for three people as a dessert or for the afternoon coffee table. It won’t be too heavy in the stomach and there will soon be room for new delicacies in the fridge. If you want to bake a “big” cake with a diameter of 24 or 26 cm, I would double the ingredients.

The recipe is actually quite simple if you dare to use gelatine. I’m still a bit of a warrior with ground gelatine, but the leaves always work for me. Although I check the fridge from time to time to see if the gelatine really does what it’s supposed to do.

100 g butter biscuits
50 g butter
5 sheets white gelatine
300 g Greek yoghurt (10 % fat)
1 tsp grated lemon peel
2 tbsp lemon juice
1 vanilla sugar
1 tbsp sugar
150 g whipped cream
Baisertuffs for decoration
Soak the gelatine leaves in cold water. Place the edge of a 20 cm springform pan on a plate.

Finely crumble the butter biscuits in a blender or with a rolling pin in a freezer bag. Melt the butter, add to the crumbs and mix well. Spread over the edge of the springform pan and press firmly with the back of a spoon. Let the base set in the fridge until the cream is ready.

Mix the yoghurt with the lemon peel, juice, vanilla sugar and normal sugar.

Squeeze out the gelatine leaves and dissolve in a small pot over medium heat. Add 3 tbsp of the yoghurt cream one after the other to adjust the temperature and mix with a whisk. Stir the gelatine quickly into the rest of the cream and place in the refrigerator so that it can gel a little.

In the meantime, clean up the kitchen and whip the cream until stiff. Stir the cream into the yoghurt cream and spread on the bottom. Smooth a little and leave to set for at least 5 hours in the refrigerator.

To remove the edge of the springform pan, simply move it along with a knife. Decorate with cream tuffs or freshly whipped cream and nothing stands in the way of summer enjoyment.

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My men took the Baisertuffs (bought them themselves and didn’t make them themselves because I just had no protein left) off the cake – they’re not their taste. But I thought the combination with the sour cream was just perfect. Well, I like meringue in general from time to time.


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