Lychee Yogurt Cake

A simple but delicious cake recipe:

For the dough, beat butter with hand mixer with whisk on high speed until smooth. gradually fold in sugar and vanilla sugar until combined.

Gradually fold in eggs. Combine cornstarch, cocoa, flour and baking powder, sift, fold in in batches on medium speed.

Fill the dough into a cake springform pan 26 cm ø, spread smoothly. Place the pan on the oven rack and bake at 180 °C for half an hour.

Remove the pastry from the mold, cool on a cake rack. Put the cake base on a cake plate, place a cake ring or the cleaned cake ring around it.

For the topping, drain lychees well in a sieve. Collect the juice. Cut lychees into cubes 6 pieces back for garnish.

Cook cake cream powder in a wide-mouth mold, according to package directions, but with lychees and juice of one lemon, fold in yogurt. Fold in the stiff whipped cream and the diced lychees. Pour the amount on the spot on the cake base and spread smoothly. by means ofa tsp press depressions in the cream. Leave the cake to cool for 3 hours.

For garnish, cut cooking chocolate into small pieces, stir with the oil in a small saucepan in a water bath at low temperature until smooth. Dip the lychees left behind halfway into the cooking chocolate and set on a piece of parchment paper.

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