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Clementine yoghurt cake
1 h active | 5 h total
Nutrition facts per serving:
  • Energy in kcal about 176
  • Fat about 6g
  • Carbohydrates about 26g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 1.5 tbsp sugar
  • 2 egg whites
  • 75 g white flour
  • 1.5 tbsp water, hot
  • 0.25 tsp baking powder
  • 2 egg yolk
  • 2 pinches salt
To bake
  • 2 clementines, use all of the juice (yields approx. 100 ml)
Clementine jelly
  • 2 tbsp water
  • 3 clementines, rinsed with hot water, dabbed dry, use grated zest and juice
  • 1 tbsp icing sugar
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
Yoghurt mixture
  • 600 g plain greek yoghurt
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 100 g sugar
  • 2 tbsp water, boiling
  • One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
In a bowl, beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Mix the flour and baking powder, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula, transfer to the prepared tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, tip the sponge out onto a cooling rack, remove the baking paper and leave to cool completely. Cut the sponge in half crosswise, drizzle both cut surfaces with clementine juice. Clean the tin, brush with a little oil, line with cling film and place on a cake plate.
Clementine jelly
Bring the water, clementine zest and juice to the boil along with the icing sugar, remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl, allow to cool slightly.
Yoghurt mixture
Combine the yoghurt and sugar. Dissolve the gelatine in water, stir in 2 tbsp of the yoghurt mixture and immediately stir into the remaining mixture. Combine half of the yoghurt mixture with 8 tbsp of the clementine jelly.
Place one half of the sponge in the prepared tin, spoon the yoghurt mixture on top, chill for approx. 20 mins. Place the second half of the sponge on top, cover with the yoghurt and clementine mixture, chill for a further 20 mins., top with the clementine jelly, cover and chill for approx. 3 hrs.