Sunday, July 22, 2012

Personally I find this to be a perfect flavor combination, although for those who don't like crystals in their parfait I suggest that 5gr of gelatin sheets are added in the recipe for the yogurt mousse and chilling is omitted.

                           Lemon cake
                           250gr                                                             flour
                           68gr                                                               butter
                           68gr                                                               yogurt
                           205gr                                                             sugar
                           4                                                                    small
                           85gr                                                               lemon juice
                           1 tsp                                                               baking powder
                           2                                                                     zested lemons
                          40gr                                                                 coarsely chopped almonds
                          480gr +                                                            apple pie filling
                          100gr                                                                flour
                          80gr                                                                  sugar
                          80gr                                                                  melted butter
                          80gr                                                                  almond powder

                          Frozen yogurt mousse
                          400gr                                                                strained yogurt
                          80gr                                                                  powdered sugar
                         150gr                                                                 heavy cream
                         (5gr                                                                   gelatin sheets)

For the yogurt mousse mix half of the sugar with the yogurt and whip the rest with the cream until almost hard peaks are formed. Fold the whipped cream into the other mixture and freeze until set. Alternatively add the gelatin to the yogurt after dissolving it in a minimum amount of hot water and finally refrigerate. To prepare the crumble just combine the ingredients and refrigerate until hard. For the bars, beat butter until soft, add sugar, zest and yogurt and keep beating until homogeneous.

apple and lemon bars

Add the eggs one at a time, pour in the lemon juice and shift in the flour and baking powder. Mix at medium speed for a few seconds for the ingredients to come together and stir in the almonds after roasting in the preheating oven.Spread the batter in a 22cmx24cm pan and bake at 180C for 25min. Then remove from the oven, spread the apple filling on top and use a grater to brake the crumble and cover the surface. Return to the oven at 190C and bake for another 20min until golden on top. Let cool and cut to individual pieces.


  1. Hi - saw this on DessertStalking and had to come and take a closer look - just right for this time of year! Katie Jo

  2. Thanks for taking the time to check it out and comment. I totally agree and recommend it ;)