Crumb cake with yoghurt mousse and apricots

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 100 g Butter
  • 2 packs (125 g) Butter biscuits with chocolate
  • 12 sheets Gelatine
  • 2 stem(s) Lemon balm
  • 2 Limes
  • 250 g Mascarpone
  • 150 g Sugar
  • 500 g Whole milk yoghurt
  • 200 g Whipped cream
  • 150 g Blackberries
  • 700 g Nectarines

Directions

  1. 1

    Melt the butter. Chop the cookies. Mix butter and biscuit crumbs, spread on the bottom of a springform pan (26 cm Ø) and press firmly. Place the mould in a cool place. Soak gelatine in cold water.

  2. 2

    Wash lemon balm, shake dry, pluck leaves from the stalks and chop. Squeeze the limes. Stir mascarpone, 6-8 tablespoons lime juice and sugar until smooth. Stir in yoghurt. Squeeze gelatine and dissolve. Stir in 3 tablespoons of the cream, then stir into the remaining cream. Whip cream until stiff and fold in. Fill the cream into the springform pan and chill for 15-30 minutes until the cream begins to gel. Wash and sort blackberries if necessary. Wash and halve the nectarines, remove stones and cut the flesh into half slices and marinate with the remaining lime juice.

  3. 3

    Whip cream until stiff and fold in. Fill the cream into the springform pan and chill for 15-30 minutes until the cream begins to gel. Wash and sort blackberries if necessary. Wash and halve the nectarines, remove stones and cut the flesh into half slices and marinate with the remaining lime juice. Place the nectarines on kitchen paper to drain. As soon as the cream begins to gel, cover the cake with nectarines and blackberries and chill for at least 2 1/2 hours. Cut the cake into 12 pieces and arrange on plates

  4. 4

    2 1/2 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
37 g
FATS
28 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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