About 20 pieces

For the sponge:
120g soft butter or margarine
* 120g sugar
* 1 pinch salt
* 1 package Dr. Oetker Finesse grated lemon peel
* 3 eggs (size M)
* 250 g flour
* 50 g cornstarch
* 3 level tsp Dr. Oetker Backin
* 150 g yoghurt (1.5% fat)

For the topping:
2 bags in 1 package lemon Jell-taste
* 180g sugar
* 450g yoghurt (1.5% fat)
* 100 g whipped cream

Method:
preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

stir the batter for butter or margarine in a mixing bowl with electric mixer with whisk at the highest level of smooth. Gradually stir in sugar, salt and lemon zest. As long as the stirring until a bound mass has formed.

egg gradually stir (about ½ minute each egg). Flour with cornstarch and baking powder, alternately stir in 2 portions with the yoghurt briefly at medium speed.

Place the dough on a baking tray (30 × 40 cm, greased) and flatten it to give. The baking tray in the preheated oven slide. The pastry sheet Bake about 25 minutes .

place the baking sheet to a wire rack. Let the cake cool.

For the topping two pouch jello according to package instructions, but mix with 150 ml of water to swell. Sugar to enter the swollen jelly. Dissolve Jello according to package instructions.

300 ml of cold water, stir gently. Pour 150 ml of liquid in a shallow dish and place covered in the refrigerator to gel.

Remaining liquid in a mixing bowl. Stir in yogurt. Whip the cream until stiff and fold. The cream put briefly in the refrigerator until it begins to gel.

The yogurt-lemon cream on the cake plate. The solidified jelly from the jar with a knife into small pieces and spread on the cream. Just make the cake in the refrigerator.

Lemon Jello Cake