Orange Yogurt Cake

Try this delicious cake recipe:

Beat egg whites and salt with mixer until stiff. Beat in sugar and continue beating, stir in egg yolks briefly, fold flour loosely into the batter, do not stir much more. Line the bottom of a cake springform pan (0 24-26 cm) with parchment paper, pour in the batter, smooth out and bake.

Circuit: 170 to 190 degrees , 2.Schiebeleiste v. U.

160 to 180 degrees , convection oven 20-25 min.

Loosen sponge from the edge, turn out onto a cake rack, remove paper, cool. Place the cake base on a cake plate. Line cake ring with plastic wrap or parchment paper, place around sponge cake base.

Soak gelatin in cold water. Heat grated orange zest, orange, juice of one lemon and sugar, do not make. Squeeze gelatin well, add to the citrus juice form and let it melt. Pour everything through a sieve into a large enough bowl, cool a little bit. Crush marzipan with a fork, mix with yogurt until smooth, add to the gelatin mixture form, stir well. When the amount starts to firm at the edges, stir in stiffly whipped cream and oranges cut into small pieces. Spread this amount on the sponge cake base. Set for a few hours or overnight in the refrigerator with the lid closed.

Then remove the cake ring. Lightly roast the almond flakes in a frying pan and decorate the edge of the cake with them when cooled.

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