Blackberry yoghurt cake

Name: Blackberry yoghurt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 180 g Sugar; 1 pinch Salt; 80 g Flour; 20 g Cornstarch; 20 g Cocoa powder; 2 TEASPOONS Baking Powder; 7 sheets white gelatine; 600 g Blackberries; 250 g Vanilla Yoghurt; 1 package Citro-back (black dew); 2 (200 g each) Cup of whipped cream; 3 TABLESPOONS Apricot Jam EXTRA (Black Dew); 1 package (200 g) Marzipan raw mass (Schwartau); 100 g Icing sugar; 50 g white chocolate coating (Schwartau); 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
180 g Sugar
1 pinch Salt
80 g Flour
20 g Cornstarch
20 g Cocoa powder
2 TEASPOONS Baking Powder
7 sheets white gelatine
600 g Blackberries
250 g Vanilla Yoghurt
1 package Citro-back (black dew)
2 (200 g each) Cup of whipped cream
3 TABLESPOONS Apricot Jam EXTRA (Black Dew)
1 package (200 g) Marzipan raw mass (Schwartau)
100 g Icing sugar
50 g white chocolate coating (Schwartau)
7-10 Tbsp Icing sugar
baking paper

Directions

1
Beat the eggs with 3 tablespoons of warm water, 120 g sugar and salt with the whisk of the hand mixer until white and frothy. Sieve flour, starch, cocoa and baking powder onto the egg foam cream and carefully fold into the egg mixture with a whisk.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Cool down on a cake rack.
3
Remove the sponge cake from the mould with a knife. For the cream, soak gelatine in cold water. Wash 500 g blackberries, drain, puree and pass through a sieve. Stir yoghurt, remaining sugar and citro-back into the fruit puree.
4
Squeeze the gelatine, warm it up, dissolve it carefully and stir it into the yoghurt cream. Put it in a cold place. As soon as the yoghurt fruit cream begins to gel, whip the cream until stiff and fold in. Place a cake ring around the sponge cake base, pour the cream onto the base and spread it cloudy.
5
Put the cake in a cool place for about 2 hours. Carefully remove the cake ring. Warm up the jam, stir until smooth and spread around the cake ring. Knead marzipan and sieved icing sugar thoroughly. Form 2 rolls and roll out to a rectangle (38 cm x 7-8 cm) on some icing sugar.
6
Carefully roll the marzipan strips into a snail and place them around the edge of the cake. Press them on lightly. Finely slice the chocolate coating with a peeler. Pour the remaining blackberries onto the surface of the cake.
7
Results in about 12 pieces.