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.

Preheat the oven to 180 °C (fan oven).

2.

For the sponge cake: Beat the egg whites with the sugar and salt until stiff.

3.

Fold in the egg yolks, sift in the flour and mix gently.

4.

Line a baking tray with baking paper and spread the sponge cake mixture on it (approx. 1 cm thick).

5.

Bake in the preheated oven for about 10 minutes.

6.

For the cream: Whisk the QimiQ Classic until smooth.

7.

Add the red currants, yogurt, sugar and finely grated 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.