Try this delicious cake recipe:
Place all ingredients for the dough in a slim, tall container and use a mixer to knot together a shortbread dough. Cover and let rest for about half an hour. Next, roll out between 2 sheets of clear plastic wrap the size of the tart springform pan (0 26 cm). Place dough in the mold, prick with a fork a few times, bake until golden brown.
Circuit: 180-220 °C , 2.slide bar v. U.
160-180 degrees, convection oven about 15 min.
Cool the dough base. Soak white gelatine in cold water. Mix sugar, salt, yogurt, lemon peel and juice. Squeeze gelatine well, let it melt in a saucepan on 1 or possibly automatic hotplate 1-2, stir 2-3 tbsp. yogurt mixture gradually to the liquid gelatine, then mix this mixture into the remaining yogurt mixture, put cream to cool. Whip the cream until stiff and fold it into the slightly gelling cream (if you can draw a “road” with a spoon). Place the short pastry base on a cake plate, place the springform ring covered with parchment paper or possibly a plastic springform rim around the base. Crem on the bottom mold, smooth, put in the refrigerator for about 2 hours.
Soak red gelatin in cold water, heat jelly and red wine, let squeezed gelatin melt in the liquid while stirring, do not make, put to cool. When the liquid has cooled, carefully put a mirror on the solidified yogurt cream.
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