Ingredients

For the mass:

2 teaspoons floured baking powder

120g sugar

1 packet of vanilla sugar

120g flour

3 eggs

100g margarine

For the cream:

1 package of lemon gelatin, for 500 ml of liquid

2 cups of cream

2 packets of cream thickeners

1 packet of vanilla sugar

350 g yogurt

1 cup sour cream

120g sugar

2 lemons

Preparation

1. First mix the flour with the baking powder. Mix the other ingredients well and add the flour. Bake in a removable mold lined with baking paper (I use a size 28) at 175°C for about 20-25 minutes.

Cream:

Mix the gelatin powder with 50 g of sugar and mix with 300 ml of water. Let it swell and then heat while stirring – do not boil – and let cool.

Then whip the cream with the whipped cream attachment.

2. Now mix the sour cream and yogurt with the remaining sugar, vanilla sugar and the juice of the squeezed lemons until smooth. Add the cooled gelatin and cool the mixture. As soon as the cream begins to thicken (it could take an hour), stir in the cream.