Doses for a 20 cm springform pan

Base: 70 g flour 0 - 30 g milk - 1 egg - 40 g sugar - 30 g sunflower seed oil - 4 g non-vanilla baking powder - 1 tablespoon lemon extract
Filling: 300 g full-fat Greek yogurt - 400 ml fresh cream - 60 g sugar - 18 g gelatine (about 3 sheets) - Zest of 2 untreated lemons - 100 ml lemon juice (the juice of 2 lemons)

Basic cooking: static oven 180° - lowest level of the oven - 15 minutes