For one 12-slice-form
| Béchamel base |
| 220 ml of milk |
| 90 g of sugar |
| 20 g of corn starch |
| 20 g of butter |
Mix the corn starch with a bit of milk until smooth. Boil the remaining milk and simmer it with the milk-starch solution. Remove from the heat, add the sugar and the butter.
| Yogurt cake filling |
| Cooled béchamel base (approx. 300 g) |
| 300 g of plain yogurt |
| 300 g of whipped cream |
| Juice of one lemon |
| 4 sheets of gelatine |
Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.
Stir the cooled béchamel sauce until smooth, add the plain yoghurt and the juice of the lemon, mix it, then loosen it with the whipped cream. Fix it with the properly prepared gelatine sheets.
Pour the finished cream into the prepared form, thicken it until void-free, then close it with the cooled sponge cake sheet.
| Sponge cake |
| 10 g of cocoa powder |
| 2 eggs |
| 30 g of flour |
| 40 g of sugar |
Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.
Sift and mix the cocoa powder with the flour. Separate the eggs. Beat the egg whites with the sugar until foamy but not too stiff, carefully mix in the egg yolks, then gradually stir in the cocoa powder. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.
Freeze it in the deep-freezer for one night, then turn the hard frozen pie over, so the silicone form can be removed easily.
Recommended sauces: wild berry, blueberry, black currant, sour cherry sauce
Hint: During the filling of the cake a sauce may be added to the prepared yogurt cream, which will furnish the cream with a marbled pattern.