Summer Yogurt Pot Pie

For the yogurt pot pie, beat the eggs with the powdered sugar until pale yellow, then gradually fold in the flour.

Pour the batter into a well greased and floured springform pan and bake at 180°C/hot air for about 20 minutes until the batter is nice and golden. Then remove the dough from the pan and let it cool.

After cooling, cut the dough lengthwise into 2 parts (for the bottom and the top of the cake).

For the cream/filling, soak the leaf gelatin in cold water. Meanwhile, mix the curd, yogurt and powdered sugar well until you have a nice cream. Whip the cream until stiff.

When the gelatine is soft, squeeze out the water and heat on the stove with a few tablespoons of the cream until it becomes liquid. Then let it cool a little.

Slowly stir the liquid gelatine into the cream. Finally, fold in the stiffly whipped cream. When the dough has cooled, place the part for the base on a stable surface and put the ring of the springform pan around it.

Pour in half of the cream. (If you like, you can also mix finely chopped fruit into this layer, e.g. strawberries or peaches, etc.). Then top the cream with egg biscuits.

Then put the rest of the cream on top. Finish with the pastry lid. Now the cake should be refrigerated for at least 2-3 hours (not in the freezer!!!) – overnight would be best, of course.

As a finishing touch, spread the cake lid with jam and then cover densely with the fruit. Prepare the cake jelly according to package instructions and pour over the top. Chill the cake again for at least 30 minutes until the jelly is nice and firm.

Preparation Tip:

The yogurt pot pie can be topped and varied with any fruit to your taste. If you do not have a heart shape, take a normal round springform pan or even a square shape.

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