Lemon-Skyr-Cake

Preparation Shortcrust pastry (bake the day before):

Preheat the oven to 180°C bottom and top heat.

Put all the ingredients for the shortcrust pastry in a bowl and knead into a dough with your hands. Place in the fridge for 30 minutes.

Then spread the shortcrust pastry in a springform pan with a diameter of 26 cm. Form a 3-4 cm high rim.

Pre-bake the short pastry at 180°C bottom and top heat for 10 minutes.

Preparation of yoghurt cream:

First melt the margarine in a saucepan and leave to cool.

In a mixing bowl, whisk together the PLANT B Egg, soy yoghurt, sugar, lemon and vanilla custard powder. lemon and the vanilla custard powder.

Then add the liquid margarine.

Pour the yoghurt cream onto the pre-baked short pastry and sprinkle with the flaked almonds.

Bake the cake at 160°C bottom and top heat for 90 minutes.

Remove the cake from the oven and leave to set for a day, so that the cake becomes nice and firm.