Syrup yogurt cake with yogurt mousse

INGREDIENTS

PREPARATION

Separate the yolks from the egg whites.

In a mixer, beat the egg whites with the salt and 150 g of sugar to make a meringue.

To make the syrup, combine all the ingredients in a saucepan and let simmer for 5 minutes. Remove the saucepan from the heat and set it aside to cool. To make the yogurt mousse, whisk together 800 g of DODONI Strained Full Fat Yoghurt, 320 g of sweetened milk, and 1 tsp of vanilla extract until smooth. Cover it and place it in the fridge if you want it soft, or in the freezer if you want it firm (it softens quickly when served).

EXECUTION

In a separate bowl, whip the yolks with the remaining sugar using a mixer. Gradually add the sugar until the mixture is pale yellow. Add 2 tsp of vanilla and the lemon zest. Dissolve 1 tsp baking soda into the lemon juice in a glass above the bowl because the mixture will foam up, and stir it in with the rest. Add the 500 g DODONI Strained Full Fat Yoghurt and stir until combined. Gradually add the almond powder, followed by the semolina. Lastly, add the meringue into the bowl in 2-3 separate batches and mix softly with a spatula to prevent the mixture from losing volume. Pour the mixture in a 29x37 baking pan, even out its surface and bake in a preheated oven, on the middle grill, at 180 °C for 40 minutes. Remove from oven when golden, let it cool for 5 minutes and then puncture it all over with a skewer stick. Remove the lemon peels from the cold syrup but keep them aside for garnish Using a ladle, pour the syrup slowly on the cake and let absorb and cool down. Garnish with flaked almonds, cut in pieces and serve with a spoonful of yoghurt mousse and a syrupy lemon peel on top.