Cook Time
Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: Serves 8
people
Ingredients for sponge base and filling
·
1 large egg, separated for sponge base
·
30 g castor sugar, for sponge base
·
30 g self-rising flour, for sponge base
·
Pinch salt, for sponge base
·
1 teaspoon butter, combined with 1 tablespoon water for sponge base
·
500 g cream cheese, at room temperature for filling
·
2 eggs, for filling
·
125 g castor sugar, for filling
·
1 cup thick yoghurt, for filling
·
1½ tablespoons lemon juice, for filling
·
1 teaspoon grated lemon rind, for filling
·
1½ teaspoons vanilla essence, for filling
·
1 tablespoon sherry or pineapple juice, for filling
·
1 tablespoon gelatin, for filling
·
½ cup hot water, for filling
Instructions for sponge base and filling
1. Whisk egg white
until stiff. Gradually beat in sugar and then egg yolk. Fold in flour and salt.
Stir in water and butter and mix well. (sponge base)
2. Pour batter into a
20 cm spring form cake pan lined with greased greaseproof paper. Bake in
preheated oven at 180 °C (350 °F) for 12 to 15 minutes. Cool on wire rack. Peel
off paper lining. (sponge base)
3. Grease and line pan
again and place cake in tin. (sponge base)
4. Beat cream cheese
until smooth. (filling)
5. In a separate bowl,
whisk eggs and sugar until light and fluffy. Blend with softened cream cheese.
Beat in yoghurt, lemon juice and rind, vanilla and sherry or fruit juice.
(filling)
6. Sprinkle gelatin over hot water and stir until dissolved. Cool a little, then add to cream
cheese mixture and mix well. (filling)
7.
To assemble cake, pour filling on top of sponge layer and refrigerate
overnight. If desired, drizzle melted chocolate on top.
ENJOY!!
HendrikDB
