Yogurt Cake

For the yogurt cake first beat the snow.

Beat the yolks with water and powdered sugar until fluffy, fold in flour and snow and then bake for about 20-30 minutes at top/bottom heat.

Mix yogurt, juice of ½ lemon and granulated sugar. Whip cream, heat rum with gelatin and mix everything well.

Pour the mixture over the cake spread with apricot jam and topped with fruit. Put the cake in the refrigerator.

Serve the yogurt cake cold.

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