4 eggs 4 tablespoons hot water 1 pinch salt ½ teaspoon vanilla extract Zest of 1 organic lemon 120 g sugar 75 g flour 75 g starch 2 teaspoons baking soda 200 g cherry jam 500 g cherries 80 g sugar Zest and juice of 1 organic lemon 400 g cream 250 g GAZİ yoghurt (10%) 250 g mascarpone 150 g powdered sugar ½ teaspoon vanilla extract
125 g GAZİ butter 125 g butter biscuits
Stir the eggs with the hot water, salt, vanilla extract and sugar to a creamy mass, about 4-5 minutes. Add the lemon zest. Mix the flour, baking powder and starch in a separate bowl, sift and then fold into the egg mixture. Pour the dough on a baking tray and smooth it out. Bake in a preheated oven at 210°C (top/bottom heat) for about 8-9 minutes. After baking, immediately remove it from the mould, turn it out onto a clean dishcloth, and roll up the sponge sheet. Let cool
Put the cherries, sugar, lemon zest and juice in a saucepan. Boil over medium heat for several minutes until it reaches a thick consistency. Let the filling cool down.
Beat the cream until it forms stiff peaks. Now stir in the remaining ingredients.
Dress a round stainless steel bowl (3.5 litre capacity) with cling film. Cut the sponge roll into 16 slices and layer the bottom of the bowl with the slices. Next, add a layer of yoghurt cream and then cherry filling, alternating until the bowl is full, and stir slightly with a spoon or fork to create a marbled look. Cover the cake and freeze it for at least 4, but better 8-12 hours.
Crumble the biscuits very finely and melt the butter. Now mix both and spread the biscuit mixture on the cake. Let it solidify in the freezer. Turn the cake out of the mould and cut it.