Lemon yogurt cake with lilac blossom syrup – fresh spring cake with lemon curd

Here’s how to prepare it:

Lilac blossom syrupRemove all stems and leaves from the lilac blossoms. Carefully clean the blossoms if necessary. Boil the syrup sugar with 100 ml of water and simmer until the sugar has dissolved and the water runs clear. Then let it cool. Wash the lemon with hot water, slice about half, and add it to the sugar water along with the lilac blossoms. Cover and let it steep in the refrigerator for about 2 days. Stir occasionally with a wooden spoon. Pour the syrup through a sieve and pour into a bottle or jam jar.

Lemon CurdWash the lemons in hot water and dry them. Grate the zest. Then squeeze the lemons and measure out 80 ml of juice. Place the lemon juice, lemon zest, sugar, eggs, and cornstarch in a non-stick saucepan and whisk lightly. Heat on low heat, stirring constantly, until the mixture thickens slightly. Immediately remove from the heat and stir in the butter. Strain the curd through a sieve, transfer to a clean jam jar, and refrigerate. If you want to ensure the curd doesn't get too hot, you can also prepare it in a bowl over a bain-marie. However, it will take longer for the curd to thicken properly.

Cake basesPreheat the oven to 180°C. Separate the eggs and beat the egg whites with a pinch of salt until light and fluffy. Then add half of the sugar and beat until stiff peaks form. Beat the egg yolks with the other half of the sugar, vanilla sugar, and vanilla powder until thick and foamy. Sift the flour and cornstarch into a bowl. Alternately fold the beaten egg whites and the flour mixture into the egg and sugar mixture. Divide the batter evenly between two greased and floured cake tins and bake for about 35 minutes. Check with a skewer whether the batter is cooked through. Remove the tins from the oven, wait a few minutes, and then carefully remove the cake layers from the tins. Allow to cool completely on a wire rack.

creamPour the Greek yogurt into a bowl, add the lilac blossom syrup, and stir until smooth. Whip the cream until stiff peaks form and fold into the yogurt. Refrigerate the mixture for at least 30 minutes.

Assemble the cakeCut the cake layers in half horizontally. Spread 3 tablespoons of lemon curd on one layer. Place the second layer on top and repeat the process twice. Place the last layer on top, bottom side up. Refrigerate for about 30 minutes. If desired, insert a wooden skewer into the center of the cake to stabilize it. Cover the entire cake with the yogurt cream. Refrigerate for another 30 minutes. Apply another layer of cream, if desired. Remove the wooden skewer and decorate the cake with lilac blossoms.

TipThe lilac blossom syrup should ideally be prepared 2 days in advance.