Ingredients
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
Cake base
Yoghurt mixture
Pecan brittle
To decorate
Utensils
One springform pan or cake tin (approx. 20 cm in diameter)
How it's done
Cake base
Place the tin on a cake plate, mix the biscuits and butter, spread over the base, press down firmly with the base of a glass or a spoon, cover and chill for approx. 15 mins.
Yoghurt mixture
Place the yoghurt in a bowl along with all the other ingredients up to and including the cardamom, mix well. Beat the cream with the stabilizer until stiff, fold into the yoghurt mixture. Spread the filling over the biscuit base, cover and leave to set in the fridge for approx. 12 hrs. or overnight.
Pecan brittle
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool. Coarsely chop the nuts.
To decorate
Decorate the cake with the clementine segments and pecan brittle just before serving.
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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