The biscuit cake with yogurt and meringue topping sweeten your coffee break. Try this recipe right away.

Ingredients for 12 servings

Ingredients for the cake base
6	Pcs	Eggs
290	G	sugar
1	Pk	vanilla sugar
1	prize	salt
1	Pcs	Lemon, squeezed
1	Pcs	Lemon peel, lemon
2nd	EL	Taste of rum
250	G	Flour smooth
Ingredients for the filling
500	G	Natural yogurt
100	G	sugar
1	Pk	vanilla sugar
0.5	Pcs	Lemon, squeezed
200	ml	Obers, beaten
Ingredients for the meringue topping
3rd	Pcs	protein
100	G	sugar

Category

Dessert recipes

Time

290 min. Total time
50 min. Preparation time
240 min. cooking time

Level of difficulty

normal

Preparation

1. Preheat the oven to 150 ° C, top and bottom heat.
2. Separate the eggs for the sponge cake base. Mix the egg yolks with half the vanilla sugar, sugar, lemon juice, salt, lemon zest, and rum until frothy.
3. Beat the egg whites until frothy and add the remaining sugar and beat the mixture until it is firm.
4. Sift the flour and alternate with the egg whites under the yolk mixture.
5. Pour the dough into a springform with baking paper and place it in the oven for approx. 30 - 35 min. to bake. Let cool down.
6. For the fullness, stir the yogurt until smooth. Mix the cream with the mixer. Mix in the sugar, vanilla sugar, lemon juice, and skimmed plugs. Fold in the whipped cream.
7. Cut the cake base apart in the middle. Place the lower half in a cake ring, spread with the cream, but the second half on top.
8. Beat the egg whites and sugar quickly and spread on the cake. Bake again for approx. 11 min.
9. Take the cake out of the oven and let cool for at least 4 hours.