Yogurt Pot Pie

Shortcrust pastry: knead butter, flour and sugar well together and bake in a cake springform pan (26 cm ø) at 170 °C until golden brown. Baking time approx. 15 to 20 min.

Biscuit base: Separate the eggs and whip the snow until stiff. Then whip the egg yolks with 2 tbsp. hot water until very creamy and add 2 tbsp. sugar. Fold the egg yolk foam and the remaining flour into the snow. Bake in a cake springform pan (26 cm ø) at 170 °C until golden brown. Bake for about 15 minutes.

Filling: Soak the gelatine in cold water. In the meantime, whip the whipped cream until stiff and mix with the yogurt curd. Then add the maple syrup and mix gently. Squeeze the gelatine, heat it and add it to the whipped cream mixture.

Finishing: Spread the cooled shortcrust base with jam and place in a cake springform pan (26 cm ø). Place the sponge cake base on top and spread the cream mixture evenly on top. Place in the refrigerator for at least 6 hours. Decorate the cake with maple syrup drops just before serving.

Tip: Instead of yogurt curd, you can also use natural yogurt (3.5% fat). However, since it is more liquid, use more gelatin (12 to 13 sheets instead of 10).

urt-curd cake. Jhtml

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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