ingredients
For the dough:
2 teaspoons of broken yeast
120 g of sugar
1 packet of vanilla sugar
120 g of flour
3 eggs
100 g of margarine
For the cream:
1 packet of lemon jelly for 500 ml of liquid
2 cups of cream
2 packets of strengthening cream
1 packet of vanilla sugar
350 g of yogurt
1 cup of sour cream
120 g of sugar

1. First mix the flour with the yeast. Mix the other ingredients well and incorporate the flour. Bake in a springform pan lined with baking paper (I use a 28 pan) at 175°C for about 20-25 minutes.
   Cream:
   Mix the powdered gelatine with 50 g of sugar and mix with 300 ml of water. Let it swell and then heat it while stirring – without boiling – and let it cool.
   Then whip the cream with the cream firmer until it becomes very firm.
2. Now mix the sour cream and yogurt with the remaining sugar, vanilla sugar and squeezed lemon juice until smooth.
   Incorporate the cooled gelatin and keep the mixture cool. As soon as the cream starts to solidify (it can take an hour), incorporate it.
3. Turn the cooled cake base upside down and close it with the clean baking ring. Pour the cream into the circle and place in the refrigerator for at least 3 hours. (you can also use a baking tray)
   Our tips:
   You can also use quark instead of sour cream.
   You can make a “mirror” from another jelly packet and spread it on the cooled cake. Then immediately cool again.
   Chocolate chips are also great as a decoration.
   Instead of the cake base, you can also make a biscuit base.
   Enjoy your meal

2 lemons
preparation