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Whisk the egg whites, then add the sweetener and continue beating until a glossy and strong meringue results. Then add the yolks, yogurt, and finally pudding powder mixed with bran and baking powder. Mix with a spatula, then add the lemon essence and peel. Pour the composition into the cake pan lined with baking paper and bake for about 25 minutes on low heat in the preheated oven.
After it has cooled, cut it into two sheets. Gelatin is hydrated in a little milk. Separate the eggs and beat the egg whites. Mix the yolks with the sweetener, pudding powder, lemon peel and milk. Boil the cream until it thickens, stirring constantly. When it is cooked, remove from the heat and add hydrated gelatin and lemon juice.
Mix well, then add the beaten egg whites. The cake tray is lined with cling film. Put part of the cream, then the first sheet of countertop, the rest of the cream and the other sheet of countertop. Cover with foil and put the tray in the refrigerator for 3-4 hours. Enjoy!