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Moist yogurt cake, citrus sherbet, mandarin gel, lime zest whipped cream

A fantastic and simple recipe that can be fun to make with the kids!

Accompanied by a citrus sherbet and a quickly made mandarin jelly.

To add some creamy richness, you'll find a lime zest whipped cream.


Recipe for 4 persons


0.25 Cup(s)
Plain greek yogurt 0%
1 Unit(s)
0.50 Cup(s)
0.25 Cup(s)
Canola oil
0.75 Cup(s)
2 Tsp
Baking powder


4 Scoop(s)
Citrus sorbet

Lime whipped cream

250 Ml
35% whipping cream
25 Gr
Icing sugar
1 Unit(s)
Lime zest(s)

Mandarin fluid gel

150 Gr
Mandarin pulp
15 Gr
1.50 Gr

Preparation time: 45 min

Preheat your Four at 375 °F

  • Cake

    Grease and sprinkle your cake mold with sugar.

    In the indicated order, combine all of the ingredients except for the baking powder.  Combine with a whisk.  Add the baking powder and whisk it in.

    Fill the cake mold to 3/4 of its height and transfer to the oven for roughly 35 minutes.

  • Mandarin jelly

    Combine all of the ingredients in a sauce pot and while continuously whisking, bring to a boil.  Keep at a low boil for 2 minutes.

    Transfer to a bowl and cover with plastic wrap, making sure it is in contact with the jelly.  Transfer to the fridge.

    Once cooled, transfer to a blender and blend until nice and smooth.  Transfer to a pipette or piping bag with a small hole.

  • Lime whipped cream

    In a cool bowl with very cold whipping cream, add the icing sugar and whisk energetically.  Once nice and firm, transfer to the fridge until ready to serve.

    When ready to serve, make nice quenelles and garnish them with the lime zests.

  • Plating

    Cut a nice slice of cake and lay it on its side on the plate.  Garnish with a nice quenelle of the whipped cream and lime zest as well as a ball of citrus sherbet.  Make pretty dots of the mandarin jelly of varying sizes.  Try and cover a good portion of the cake without making it look crowded.

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