PREPARATION:
Dough:
Mix the flour with the baking powder. Mix the remaining ingredients well and fold in the flour. Bake in a springform pan lined with baking paper (I use a 28 cm pan) at 175°C for about 20-25 minutes.
Cream:
Mix jelly powder with 50 g sugar and stir in 250 ml water. Allow to swell and then heat while stirring – do not boil – and allow to cool.
Beat the cream with the cream stiffener until stiff. Stir the sour cream and yoghurt with the remaining sugar, the vanilla sugar and the juice of the squeezed lemons until smooth.
Stir in the cooled jelly and refrigerate the mixture. As soon as the cream begins to set (this can take an hour), fold in the cream.
Turn the cooled cake base over and enclose it with the cleaned baking ring. Pour the cream into the ring and place in the refrigerator for at least 3 hours.
Tip:
Instead of sour cream, you can also use quark. You can make a “mirror” out of another packet of jelly and spread it on the cooled cake. Then put it back in the fridge immediately. Chocolate flakes are also good for decoration.
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