Clementine yoghurt cake

Clementine yoghurt cake

Total: 5 hr | Active: 1 hr
Nutritional value / piece: 176 kcal
, Fat: 6 g
, Carbohydrate: 26 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sponge

75 g sugar
2 egg yolks
1 ½ tbsp water, hot
2 egg whites
2 pinches salt
1 ½ tbsp sugar
75 g white flour
¼ tsp baking powder

To bake

2 clementines, use all of the juice (yields approx. 100 ml)

Clementine jelly

2 tbsp water
3 clementines, rinsed with hot water, dabbed dry, use grated zest and juice
1 tbsp icing sugar
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained

Yoghurt mixture

600 g plain greek yoghurt
100 g sugar
3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp water, boiling
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Utensils

One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

How it's done

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Sponge

In a bowl, beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Mix the flour and baking powder, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula, transfer to the prepared tin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, tip the sponge out onto a cooling rack, remove the baking paper and leave to cool completely. Cut the sponge in half crosswise, drizzle both cut surfaces with clementine juice. Clean the tin, brush with a little oil, line with cling film and place on a cake plate.

Clementine jelly

Bring the water, clementine zest and juice to the boil along with the icing sugar, remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl, allow to cool slightly.

Yoghurt mixture

Combine the yoghurt and sugar. Dissolve the gelatine in water, stir in 2 tbsp of the yoghurt mixture and immediately stir into the remaining mixture. Combine half of the yoghurt mixture with 8 tbsp of the clementine jelly.

Cake

Place one half of the sponge in the prepared tin, spoon the yoghurt mixture on top, chill for approx. 20 mins. Place the second half of the sponge on top, cover with the yoghurt and clementine mixture, chill for a further 20 mins., top with the clementine jelly, cover and chill for approx. 3 hrs.

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