Red Currant and Yoghurt Slices

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Ingredients for 1 baking tray
  • For the sponge base
  • 6 Egg white(s)
  • 130 g Sugar
  • 1 pinch(es) Salt
  • 6 Egg yolk(s)
  • 120 g Flour, plain
  • For the cream
  • 500 g QimiQ Classic, unchilled
  • 100 g Red currants
  • 100 g Natural yoghurt
  • 100 g Powdered sugar
  • Lemon peel, finely grated zest
  • 250 ml Cream 36 % fat, whipped
  • To decorate
  • 1 sachet(s) Red cake glazing jelly
  • Red currants, to decorate
Method
1.
Double the sponge base mixture and bake on a baking sheet lined with baking paper. Allow to cool.
2.

Für den Biskuit: Eiweiß mit Zucker und Salz steif schlagen.

3.

Eigelb unterheben, Mehl dazusieben und vorsichtig mischen.

4.

Ein Backblech mit Backpapier auslegen und die Biskuitmasse darauf verteilen (ca. 1 cm dick).

5.

Im vorgeheizten Backofen ca. 10 Minuten backen.

6.
Whisk QimiQ Classic smooth.
7.

Add the red currants, yoghurt, sugar and lemon zest and mix well.

8.
Carefully fold in the whipped cream.
9.
Spread the cream on the sponge base and chill for at least 4 hours (preferably over night).
10.
Glaze with the red glazing and decorate with red currants.