MotherofOrpies
Crowing
| 100 g | flour |
| 2 tsp | baking powder |
| 100 g | sugar |
| 1 envelope | vanilla |
| 3 | eggs |
| 100 g | butter unsalted |
For the filling | |
|---|---|
| 1 pckg | jell-o lemon flavor for 500 ml water |
| 300 g | yogurt |
| 200 ml | sour cream |
| 400 ml | double cream |
| food starch | 1-2 teaspoon |
| 1 Pck. | vanilla sugar |
| 150 g | sugar |
| 2 | lemons |
Mix flour with baking powder, mix the other ingredients and carefully incorporate the flour mixture, backe in a 8x12 “ baking pan lined with baking paper at 350 f for 20-25 minutes
Cream filling
Mix jell-o with 50g sugar and 250 ml water, let sit there for at least 10 minutes, then heat, but don’t boil, and let it cool off
Whip double cream with the food starch until it forms soft peaks
Mix the sour cream with the yogurt, rest of the sugar , vanilla sugar and juice pressed from the lemons, mix until smooth, stir in cooled jell-o and put into the refrigerator
As soon as the filling starts to firm up ( can take up to 1 hr) carefully put in the whipped double cream with a spoon, don’t stir!
Pour onto the baked cake and put into the refrigerator for at least 3 hrs
you can use another envelope of jell-o to pour a top onto the cake, when it’s cooled off, after that, put into the refrigerator again
Chocolate leaves also look great as decoration
I personally don’t use jell-o , too much artificial coloring and what not in there. I soaked 12 sheets of gelatin in cold water, then gently heated it ( don’t boil) mixed it with 125 ml lemon juice and 125 ml apple juice and then went on with the recipe
In germany we have round baking pans where you have a ring around it which you can remove, I used a 28cm one
) so I can’t eat stuff like that anymore, and I do used to love eating chocolate
