Beat egg yolks with hot water until creamy, bake with snow and folded flour in the greased give.
For the filling, soak gelatin and let it melt. Stir through with yogurt, curd, grated lemon zest and juice of one lemon and diabetic sweetener. When the cream begins to gel, fold in the whipped cream. Place sponge cake on a cake plate, add the cake ring upside down over it. Pour in the cream.
Boil thin slices of lemon in water with sweetener for 5 minutes, remove from heat. Let the soaked gelatine melt in it. When cooled, place on top of the cake and leave to cool for one night.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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