Paulina
"This is my place under the sun"

Ingredients: 

180 g Biscuits (Digestive) 
150 g Sugar
115 g of melted butter - base
4 eggs
2 tbsp. Corn starch
1 pinch salt 
1 tea spoon vanilla extract 
600 g Greek Yoghurt
Lemon 1 pc. - 1 tbsp. lemon juice and 1 tbsp. grated lemon peel 
250 g  fresh strawberries -decoration

How to produce:

 

Preheat oven to 150 ° C.

 

Biscuits chop into fine crumbs.  Pour into a bowl. Pour into the same bowl of melted and cooled butter. Stir until smooth. Use baking paper or grease with butter to 22 cm diameter round baking tin. Apply prepared biscuit mass so as to be evenly coated baking form, the bottom and walls. Bake in preheated oven for about 10-15 minutes until the base is solid and dry. Remove from oven and cool.

 

Filling: 
 

Add eggs in a bowl, whip  a little bit. Add the sugar, corn starch, salt, add the vanilla extract, add a thick yogurt. Whip until a homogeneous mass. Pour the lemon juice, add the zest and mix well. Pour whipped mass over baked biscuit base. 

Place the baking dish in a preheated oven, to the very center of the oven. Bake for 50 minutes and then check out. Open the oven door and easy move the baking dish. Baking edges must be firm and the same center a little shiver, have a creamy consistency. If you see that the weight is too liquid, continue to cook, still checking every 5-10 minutes. When baking consistency will be as necessary, turn off the oven and transfer the baking dish on the grill. Do not worry about creamy cake center - by entering into the fridge, it will be ok.

 

 Cool the Greek yoghurt cake to the room temperature. Then move to the refrigerator and hold it for at least 4 hours or overnight. Decorate with strawberries or use fantasy :)


SKANAUS :)