Yogurt Tureen in Sponge Cake Coating

Preheat oven to 180 °C top/bottom heat. Line a baking tray with baking paper.

Beat egg whites with a pinch of salt until firm.

Beat the yolks with the powdered sugar, lemon zest and vanilla sugar until very foamy. Quickly stir half of the egg whites into the yolk mixture.

Sift flour onto the baking paper and stir into the egg mixture. Carefully fold in the remaining snow and spread the sponge mixture evenly (approx. 25 x 25 cm) on the baking paper. Bake in the preheated oven for about 8-10 minutes.

Remove from the oven and sprinkle thinly with powdered sugar, place a clean kitchen towel on top and turn the sponge over with the baking paper. Carefully remove the baking paper from the dough.

Cut the sponge cake into 5 strips. Cut 4 circles out of one of the strips with a round cookie cutter (about 5 cm in diameter).

Soak gelatine in cold water for about 10 minutes.

Mix yogurt with powdered sugar and elderflower syrup. Whip the cream until stiff.

Squeeze gelatine, melt according to package instructions and stir into yogurt. Fold in whipped cream and chill for approx. 10-15 minutes.

In the meantime, cut 4 strips of baking paper about 15 cm wide, fold them lengthwise and put them together. Place a sponge cake strip on each piece and roll up to form a ring of sponge cake. Secure with a paper clip or wooden clothespin and place on a flat plate. Place the remaining circles in the rings as a base.

Spoon the yogurt mousse into a dre

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