Yogurt Cake

Ingredients

• 150 g flour
• 100 g peeled, finely grated almond kernels
• 1 packet vanilla sugar
• 1 egg yolk
• 1 pinch salt
• 100 g butter
• legume for blind baking
• fat (for the pan)
• 4 egg whites
• 2 tbsp Cornstarch
• 500 g yogurt
• 100 g whipping cream
• juice of one orange
• 100 g powdered sugar
• 5 Oranges
• 6 tbsp chopped pistachios

Instructions

1. 1.

   Quickly knead the dough ingredients with cold butter, shape into a ball, wrap in foil and refrigerate for 1 hour.

2. 2.

   Roll out the dough and place it in a greased springform pan, pulling up the edges. Line with parchment paper and sprinkle legumes on the bottom. Blind bake at 200°C for 10 minutes. Remove legumes and paper and let the base cool well. For the filling, whip cream until stiff, then mix with yogurt and orange juice. Sift cornstarch over the mixture and stir in. Beat egg whites with powdered sugar to stiff peaks. Gently fold the meringue into the yogurt mixture. Spread the yogurt batter on the cooled cake base and bake at 160°C for about 25 minutes. Thoroughly peel the oranges with a sharp knife, removing the white pith. Cut fruit fillets from the separating membranes and catch the released orange juice. Distribute the fillets and juice over the cooled yogurt pie and sprinkle with pistachios.