Light yoghurt slices

Name: Light yoghurt slices
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 3 Eggs (size M); 4 TABLESPOONS cold mineral water; 175 g Sugar; 125 g Flour; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 300 g frozen raspberries; 250 ml Cherry nectar; 1 package Raspberry Flavoured Red Groats Powder; 500 g low-fat yoghurt; 1 package Mousse à la vanilla; 50 g Dark chocolate rasp; 7-10 Tbsp Mint and icing sugar; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

3 Eggs (size M)
4 TABLESPOONS cold mineral water
175 g Sugar
125 g Flour
25 g Cornstarch
1 1/2 TSP. Baking Powder
300 g frozen raspberries
250 ml Cherry nectar
1 package Raspberry Flavoured Red Groats Powder
500 g low-fat yoghurt
1 package Mousse à la vanilla
50 g Dark chocolate rasp
7-10 Tbsp Mint and icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg white and mineral water until stiff and finally add 125 g sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in carefully. Put the dough on a baking tray (32 x 36 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.
2
Remove the sponge cake from the oven, turn out on a damp tea towel and let it cool down. In the meantime, heat up raspberries, except for a few for decoration, and 50 g sugar in a pot. Stir cherry nectar or water and groats powder until smooth. Bring raspberries to the boil, stir in the mixed powder and bring to the boil again. Simmer for 1 minute. Cut the sponge cake in half crosswise. Cover one half with a baking frame and add raspberry compote. Brush smooth. Place the second half of the sponge cake on top and press down a little. Put them in a cold place. Meanwhile, put the yoghurt and cream powder in a mixing bowl rinsed with hot water and whisk with the whisk of the hand mixer first for 1 minute at lowest setting, then for 3 minutes at highest setting.
3
Cut the sponge cake in half crosswise. Cover one half with a baking frame and add raspberry compote. Brush smooth. Place the second half of the sponge cake on top and press down a little. Put them in a cold place. Meanwhile, put the yoghurt and cream powder in a mixing bowl rinsed with hot water and whisk with the whisk of the hand mixer first for 1 minute at lowest setting, then for 3 minutes at highest setting. Carefully stir the chocolate shavings into the cream. Pour the cream onto the top sponge cake and smooth it down. Chill for 1 hour. Cut the cake into about 18 slices. Decorate with remaining raspberries and mint leaves dusted with icing sugar
4
Carefully stir the chocolate shavings into the cream. Pour the cream onto the top sponge cake and smooth it down. Chill for 1 hour. Cut the cake into about 18 slices. Decorate with remaining raspberries and mint leaves dusted with icing sugar
5
Waiting time approx. 1 hour