Apricot Yogurt Pie


Total time: 4hr 30m
Preparation Time: 30m

Servings
For 12 pieces


Nutritional Information

Contains 225 Kcal, 5g Protein, 28g Carbohydrates, 10g Fat


Ingredients

  • Base
  • 80 g apricot jam
  • 160 g butter cookies (z.B. Petit Beurre)
  • Yogurt Mousse
  • 50 g sugar
  • 500 g apricot yogurt
  • 7 leaves gelatine, ca. 5 Min. in kaltem Wasser eingelegt
  • 3 tbsp. Water, boiling
  • 2.5 dl full fat cream
  • 2 fresh egg whites
  • 1 pinch salt
  • Fruit Jelly
  • 1 tsp. lemon juice
  • 5 bag fruit tea (z.B. Erdbeer, Himbeer und Rhabarber)
  • 3 tbsp. sugar
  • 3 dl Water
  • 5 leaves gelatine, ca. 5 Min. in kaltem Wasser eingelegt
  • Utensils
  • Für einen Springform-Ring von ca. 24 cm Ø, mit wenig Öl bestrichen, mit Klarsichtfolie ausgelegt

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Instructions

  • Base

    Place the springform tin on a cake plate. Spread the biscuits over the base in a circle, overlapping slightly. Transfer the jam to a disposable piping bag. Cut off the tip, pipe the jam onto the biscuits.
  • Yogurt Mousse

    Mix the yoghurt and sugar in a bowl. Dissolve the gelatine in boiling water, combine with 2 tbsp of the yoghurt mixture and immediately stir into the remaining yoghurt. Whip the cream until stiff, place on top of the quark mixture. Beat the egg white with the salt until stiff, carefully fold into the mixture along with the cream. Spread the quark mixture on top of the biscuits, smooth down. Cover the torte and refrigerate for approx. 3 hrs. until set.
  • Fruit Jelly

    Bring the water, lemon juice and sugar to the boil in a pan, remove from the heat, add the teabags, leave to steep for approx. 5 mins. Remove the bags, stir the gelatine into the hot liquid, allow to cool a little. Pour the jelly over the torte, leave to set in the fridge for approx. 1 hr. Carefully remove the tin frame.
  • Tipp:

    Mit Pfefferminzblättchen verzieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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