Colourful berry yoghurt cake

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 50 g Butter or margarine
  • 100 g Rusk
  • 75 g Sugar
  • 10 sheets white gelatine
  • 500 g Whole milk yoghurt
  • 7-10 Tbsp juice and peel of 1 untreated lemon
  • 50 g Icing sugar
  • 200 g Whipped cream
  • 1 jar(s) (425 ml; separation weight: 250 g) Peach halves
  • 150 g Blueberries
  • 150 g Raspberries
  • 150 g red currants
  • 1 package Cake glaze clear
  • 7-10 Tbsp Lemon balm leaves
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Melt the fat in a pot at low heat. Put the rusks in a freezer bag and crush them finely with a cake roll. Put rusks, melted fat and two tablespoons of sugar in a bowl and knead.

  2. 2

    Put the mixture into a greased springform pan (22 cm Ø) and press down firmly. Place the mould in the refrigerator. Soak gelatine in cold water. Mix yoghurt, lemon peel and juice and icing sugar.

  3. 3

    Season egg yolk with salt and stir until creamy. Add the oil first in drops, then in a thin stream, stirring constantly. Peel garlic and press it through a garlic press. Stir mustard and garlic into the egg oil mixture. Season with pepper, vinegar and salt. Leave to stand for 30 minutes

  4. 4

    Spread the cream on the floor and smooth it down. Put the cake in the fridge for four hours. Then remove from the mould and place on a cake plate. Drain the peaches and collect the juice.

  5. 5

    Cut peach halves into a fan shape. Sort the berries, carefully wash and drain them, put some raspberries and currant panicles aside. Pluck the remaining currants from the stalks.

  6. 6

    Cover the cake generously with the berries and peaches. Mix the cake glaze and two tablespoons of sugar in a pot. Pour 1/4 litre of water over the peach juice, add to the glaze while stirring and bring to the boil.

  7. 7

    Let the icing cool down a little, spread it over the fruit and let it get firm. Roll the currant pancakes in the remaining sugar. Decorate cake and plate with sugared panicles, the rest of the raspberries and lemon balm leaves.

  8. 8

    Makes 12 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake