Light Yogurt Cake

Attention raw egg white

Put the almonds, butter, flour, sugar and rum bak in a bowl and knead with your hands until smooth. Wrap in plastic wrap and refrigerate for half an hour. Roll out the dough between two layers of parchment paper.

Line a cake springform pan (26 cm) with parchment paper and pour in the dough, forming a small rim. Bake in a heated oven (E: 200 °C / U: 200 °C / G: 4-5) for 20 minutes. Remove the base from the pan and cool.

For the filling, soak 9 sheets and 3 sheets of gelatin separately in cold water. Separate eggs. Beat egg yolks with confectioners’ sugar until a thick, light cream is formed. Fold in the yogurt. Drain the 9 sheets of gelatin, melt as directed and fold in 2 tbsp of the yogurt cream. Next, fold this mixture into the remaining yogurt cream.

Drain and crush apricots and stir into half of the yogurt cream. Whip the cream until stiff and fold into the other half of the yogurt cream. Whip the egg whites until stiff and fold half into the light cream and half into the apricot cream.

Then heat the 3 sheets of gelatine and let them melt according to the instructions.

Take 5-6 tbsp of the apricot cream and stir into the liquid gelatine by the spoonful. Line a deep plate with oil, pour in the cream and set aside to cool.

Repeatedly place the finished cake base in the cake springform pan. Pour in the apricot cream first, then the light cream, and then

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