Veruss I'm showing you the recipe for a simple but delicious dessert. The sponge cake with the tossed cranberry grains and the blueberry yogurt gel offered next to it perfectly complement each other.
Ingredients for 4-6 persons:
For the sponge cake:
4 eggs
80g sugar
80g strudel flour
1 knife tip baking soda
1 teaspoon vanilla extract
3 ounces blueberries
Grated zest of 1/2 lemon
small butter, flour
For yogurt jelly:
5 dl natural yogurt
10 ounces blueberries
6 sheets of gelatin
5 ounces sugar
For the glaze:
15 ounces caster sugar
1 egg white
Juice of 1/2 lemon
Preparation:
Preheat the oven to 180 degrees, grease the ridge shape with butter and flour.
Mix the egg yolks with the sugar, vanilla, baking soda and grated lemon zest until white. Beat the protein into a firm foam, then alternately add the flour and egg whites to the egg yolks. Pour the mass into the ridge shape, then turn the 3 dkg blueberries in flour and gently spread them into the dough before baking. First, it's higher for 5 minutes, about 10 minutes. Bake at 200 degrees, then lower for about 10 minutes after 5 minutes. Bake at 180 degrees for 25 minutes. We'll check it with a needle test.
For the yoghurt gel, soak the gelatin, mix the sugar and cranberries with the yoghurt, then squeeze out the gelatin sheets and thaw in 4 tablespoons of water, then, when lukewarm, add to the yoghurt and mix well. Put in small bowls and cool.
For the sponge cake, the icing is prepared: Mix the icing sugar well with the egg whites, get a thick mass, then stir in the lemon juice. With this, coat the sponge cake and dry in a lukewarm oven.
When serving, place the yoghurt jelly next to the sponge cake slice.
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