Yogurt Dalken with Nut Nougat Foam

For the yogurt dalken with nut nougat foam, first warm the milk to lukewarm and dissolve the yeast in it. Mix in a bowl with flour, 200 g yogurt, sugar and lemon zest. Separate the eggs. Stir the yolks into the batter and beat the egg whites with a pinch of salt until stiff and fold into the batter.

Heat a frying pan over medium heat, add a little oil or butter. Spoon 5-6 portions of dough into the pan, turn over when the dough has set around the edges and bake for about 1 minute. Repeat the process with the remaining dough. Drain the dalks on a piece of kitchen paper.

Heat Nutella over low heat and let it become liquid. Whip the cream until stiff and gradually stir in the Nutella.

Arrange dalken on a plate alternately with nougat cream and the remaining yogurt in layers. Garnish yogurt dalken with nut nougat foam with lemon balm.

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