Apricot and lemon pie

  • 3 eggs (size M)
  • 150 g Sugar
  • 1 packet vanillin- Sugar
  • 50 g flour
  • 50 g cornstarch
  • 1 go. TL baking powder
  • 1 can (s) (850 ml) Apricots
  • 9 sheet Gelatine
  • 5 (à 150 g) Cup of whole milk yoghurt
  • Juice and grated zest of 1 untreated lemon
  • 150 g whipped cream
  • Melissa
  • baking paper
75 minutes
light
1.
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Finally, pour in 100 g sugar and vanilla sugar. Add the egg yolk and beat in. Mix the flour, cornstarch and baking powder, sieve on the egg foam mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Let the sponge cake cool on a wire rack and remove from the mold. Peel off baking paper. MeanwhileDrain the apricots well on a sieve and cut into cubes. Soak the gelatine in cold water. Mix together yogurt, remaining sugar and lemon juice and zest. Squeeze out the gelatine, dissolve it and mix it with a little yogurt. Stir into the rest of the yogurt. Fold half of the apricot cubes into the cream. Put the cream in a cool place. Whip the cream until stiff and fold in as soon as the yoghurt cream begins to set. Cut a thin lid from the biscuit and place a cake ring around the thick base. Spread half of the remaining apricot cubes on the base and pour the cream on top. Spread the cream in a slightly wavy manner and sprinkle with the remaining apricot cubes (possibly press in slightly). Crumble the thin sponge cake and then sprinkle it over the cream and fruit. Chill the cake for at least 3 hours. Remove the cake from the cake ring and serve decorated with lemon balm. Makes approx. 12 pieces
1 portion approx:
  • 220 kcal
  • 920 kJ
  • 7 g protein
  • 8 g ​​fat
  • 31 g carbohydrates

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