Yogurt Orange Cake

A great cake recipe for any occasion:

For the dough, quickly knead together flour, diet sugar, iodized salt, baking margarine and egg yolks until smooth. Refrigerate for approx. 30 min. Roll out and line a greased cake springform pan (diameter 26 cm) with it. Prick the dough base a few times with a fork and bake in a heated oven at 200 degrees (gas mark 3) for about 20 minutes. Cool the base, spread thinly with jam and surround with a springform rim. For the cream, fillet three oranges, cut fillets into small pieces and marinate in orange liqueur. Stir orange zest with vanilla sugar, yogurt, sugar and diet cream cheese. Heat the juice of the remaining orange and lime juice. Soak gelatin according to package directions, squeeze and let melt in hot juice. Mix in three tablespoons of the yogurt cream, quickly fold the gelatin mixture into the remaining cream and refrigerate. Whip the egg whites until stiff, drain the orange pieces and stir in both as soon as the yogurt cream begins to gel. Spread the cream on the cake base. Refrigerate for at least three hours. Shortly before serving, remove a few orange zest for garnish with a zest cutter, fillet oranges, peel kiwi and cut into slices. Loosen the cake from the edge of the cake ring with a hot kitchen knife. Sprinkle the edge of the cake with chopped pistachios, arrange the fruit and orange zest decoratively on the surface of the cake.

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