Name: Indian Lasso Cake
Total time: 45 min

Shortcrust pastry: Quickly knead all ingredients until smooth. Rest the dough in the refrigerator for about half an hour. Roll it out, cut out a ring of about 28 cm and place it on a baking tray lined with parchment paper. (Leftover dough can be frozen without any problem.) Prick the dough a few times with a fork and then bake in a hot oven at 180 °C for 10 min.

Frankfurter quantity (sponge cake): Melt the butter in a saucepan and bring to the boil once, then remove from the kitchen stove. Beat the vanilla sugar, eggs, sugar, a little salt and lemon zest in a bain-marie until warm, then remove the baking bowl from the bain-marie and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter.

Fill the amount into a 28 cake springform pan or possibly into a 28 ring, which lies on a baking sheet lined with parchment paper. Bake in the oven heated to 180 degrees (convection) for 2 min, then turn down to 165 degrees and continue baking for approx.18 min. Then cool well and cut 3 narrow bottoms into small pieces with about 0, 5 cm of maizena (corn starch).

Lassimousse: Soak gelatin in cold water, squeeze well and melt with a little natural yogurt (do not make). Stir well natural yogurt, water Tabasco, powdered sugar, salt, cumin and finely chopped spice tagetes and add the dissolved gelatin. Cool the amount in the refrigerator until the gelat

Indian Lasso Cake

Ingredients:

Shortcrust pastry:

Viennese mass (sponge cake):

Lassimousse:

Furthermore:

Instructions:

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