Yogurt Passion Fruit Cake

Shortcrust pastry: Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until smooth. Work flour and cornstarch underneath. Rest the dough in the refrigerator for 10 minutes. Then roll out, cut out a ring of about 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can easily be frozen.) Prick the dough a few times with a fork and then bake for 10 min. in a 180 °C oven.

Frankfurter quantity: For the Frankfurter quantity (sponge cake) melt the butter in a saucepan and bring to the boil once, then remove from the stove. Beat vanilla sugar, eggs, sugar, a little salt and lemon peel in a water bath until warm. Now remove the baking bowl from the water bath and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter. Pour the amount into a 26 cake springform pan or a 26 ring cake ring placed on a baking sheet lined with parchment paper. Bake in the oven set to 180 degrees (convection) for 2 minutes, then turn down to 165 degrees and continue baking for about 10 minutes. Cool the bases well. From the sponge cake base, cut an approximately 1, 5 cm thick layers/bottoms small.

Krem: For the crem, soak gelatin in cold water. Mix 180 g yogurt with the passion fruit pulp and the powdered sugar until smooth.

Put the rest of the yogurt in a saucepan, heat it and let the gelatine melt in it.

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