Yogurt cake with orange confit salt Recipe pretty and elegant dessert of german. nice breakfast and brunch its luxury.

Ingredients:

1 baking sheet and

6 dessert rings (Ø 6 cm)

Confit orange salt

(must take 24 hours)

4 untreated oranges

1 teaspoon sea salt

100 g water

200 g raw sugar from sugar cane

Pistachio sponge cake

2 eggs (size M)

20 g granulated sugar

1 tablespoon water

Bourbon 1 teaspoon vanilla sugar

¼ teaspoon lemon zest

40 g warm room

Marzipan

40 g sifted flour

20 g melted butter

10 g chopped pistachios

Yogurt cream

3 sheets gelatine

225 g yogurt

75 g granulated sugar

Juice of ½ lemon

2 drops vanilla flavoring

100 g cream

Method:

1. For the confit of oranges, wash the fruits of hot, dry rub and remove the peel or rub off with a Zestenreißer. The zest for 24 hours in some water with sea salt load.

2. The next day, drain the zest leave. 100 g of water with the raw sugar to a boil and give the zest in the syrup. The confit orange zest in a jar and fill in stock in a refrigerator. Cooled, they are about 3 months when stored and also for adding to fruit salads or yogurt. use

3. For the cake of an orange, the fillets from the separation membranes cut dress with orange zest and 2 tablespoons of the confit set aside.

4. Preheat the oven to 180 ° F. Top and bottom heat. The Baking sheet with parchment paper, while the back of the paper short or long side of accordion-like to a stable Edge, fold the paper so that a size of 30 x 30 centimeters. The Edge of the desert rings with strips of paper trimmed back. interpret

5. For the first ground pistachios separate the eggs. Protein with Sugar with a hand mixer to beat the snow. Yolks with Water, vanilla sugar, lemon zest and almond paste with a hand mixer set up. The yolk mass with a Third of egg whites and mix quickly the remaining egg whites in Alternately with the flour, fold in with a spatula.

6. Gently stir in melted butter. The sponge on the prepared sheet spread, sprinkle with the pistachios and in preheated oven about 8 minutes on middle rack bake. The bottom with the parchment paper on wire rack pull and let cool.

7. For the yoghurt cream Soak the gelatin in cold water. Yogurt, sugar, lemon juice and vanilla together stir. The cream with a hand mixer set up easily.

8. The gelatine well to heat in a saucepan, dissolve, Mix the yogurt with 2 tablespoons cream and quickly among the remaining Stir yogurt cream. Up to one-third of the whipped cream rapidly with a whisk stir and fold the rest. Immediately pour into the rings and represent about 1 hour.

9. For the completion of a pistachio tartlets per floor in the Size of the rings cut out dessert. A yogurt cake from the Ring and remove it and share. Then, with the orange segments. show With the other cake the same way.