Lemon Yoghurt Cake

Another birthday, another cake. Even though I heard about the birthday party less than a day before ("Let's see who is spontaneous."), of course, I managed to make a cake :)

This cake is inspired by the Red Currant Yoghurt Cake I made for the 6-course menu. Well, it is actually the same cake, only without the red currant and lemon jelly powder instead of raspberry one. 

All you need is:

300 g lady's fingers (replaced half of it with oat flakes cookies)
100 g butter
2 sachets (for 500 ml each) lemon jelly (jello) powder
200 g sugar
500 g yoghurt
3 tbsp. lemon juice
200 g red currant
400 g single cream

Crumble the lady's fingers and cookies into pieces as small as possible. Melt the butter and mix it with the crumbs. Grease a 24cm baking tin (spring form) and fill it with the crumbs. Push the crumbs onto the bottom of the tin evenly, so that they form a cake base. Put the tin into the fridge to allow the cake base to set.
Meanwhile, mix the jelly powder with sugar and 250 ml water. Yes, 250 ml water altogether. <miss piggy mood> Trust me! </miss piggy mood>. Allow the powder to soak in some water and while it does so, pour the joghurt into a bowl and stir in the lemon juice.
Now, heat the jelly and water until all the powder and sugar is melted. Do not cook! Then, leave it to cool, stirring occasionally. When the (still liquid) jelly has cooled down a bit, pour it over the yoghurt and stir it in with a spoon until you get an even yellow mass. Whisk half the single cream until stiff. Then, fold into the yoghurt cream until the cream gets an even soft yellow colour.
Pour the cream into onto the cake base and leave it in the fridge for at least four hours.

When the cream is set, whisk the remaining single cream until stiff and cover the whole cake (take off  the frame of the springform pan, first) with whipped cream. Decorate it, if you like. I sprinkled on some glittery green sugar.