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Mandarin Yogurt Cake

Narancsos Joghurttorta

Ingredients

Cake

  • 2 eggs
  • 40 g sugar
  • 60 g flour

Pudding

  • 2 yolks
  • 80 g icing sugar
  • 250 ml yogurt no flavor
  • fresh lemon juice squeezed from 1 whole lemon
  • 15 g gelatin powder according to your diet, if you are Kosher/Halal, they are available online, divided
  • 400 ml whipping cream or heavy cream 35% divided
  • 1 small tin mandarin slices drain
  • almond meal as needed

Instructions

Cake

  • Beat everything to combine well. Spread on spring-form pan, bake at preheated 350 F for 20-25 minutes depending the heat of your oven. Cool to room temperature (do not remove from pan)

Pudding

  • Mix yolks, icing sugar, yogurt, lemon juice, 2/3 of the gelatin powder, half of the whipping cream in a pot and bring to simmer. Cool to room temperature
  • Once mixture is cooled, mix in 2/3 of the mandarin slices, and pour onto cooled cake. Chill in the fridge to firm up for at least 3 H.
  • Release cake from the spring-form pan and cover the sides of the cake with almond meal
  • Beat the rest of the whipping cream and gelatin powder with a little icing sugar. Cover the top of the cake.