Classic Yoghurt Cream Cake

Ingredients:

One springform (28 cm or 11 inches in diameter)

Parchment paper 

Stovetop pot

Batter

100 g all-purpose flour 

25 g starch

3 leveled teaspoons baking powder 

125 g sugar 

1/2 teaspoon vanilla extract 

1 pinch of salt 

3 eggs

125 g (1 stick) butter or margarine 

Filling

1 can mandarine oranges or sliced peaches

500 g Greek yogurt (Fage or Chobani brands)

400 g whipping cream

1 satchel gelatine 

Preparation:

1. Preheat oven to 180 degrees Celsius (350F). Line springform bottom with parchment paper.

2. In a bowl mix flour, starch, baking powder, then add all remaining ingredients for the batter. Whisk everything with an electric hand mixer until a smooth batter has formed.

3. Spread batter evenly in springform and bake for about 25 minutes at 180 degrees Celsius (350F).

4. Remove cake from oven, carefully remove springform edge (use a knife if necessary), and let cake cool down on parchment paper on a rack.

5. In the meantime, drain mandarine oranges, collect the juice. Set aside 12-16 slices of mandarine oranges (for as many pieces as you want).

6. Take 100 ml (1/3 cup) of the mandarine oranges' juice, put in a stovetop pot and add Gelatine powder. Carefully heat the juice and stir until gelatine has dissolved. Add 2 tablespoons of Greek yogurt and stir. Then add the mixture into the remaining Greek yogurt and briefly blend.

7. Pour the whipping cream into a bowl and whisk cream until stiff.

8. Add mandarine oranges to Greek yogurt, then carefully fold in the whipped cream.

9. Flip cooled cake upside down, remove parchment paper, and cut cake once horizontally.

10. Add filling on top of one cake half, spread evenly, then carefully place the second cake half on top.

11. Chill cake for about 3 h or overnight prior to serving. Sprinkle cake with powdered sugar just before serving. Decorate with slices of mandarine oranges.