Peach-yoghurt cake with raspberries

Name: Peach-yoghurt cake with raspberries
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 250 g frozen raspberries; 7-10 Tbsp Oil; 125 g Butter; 300 g Diabetic biscuits (e.g. shortbread biscuits from Schneekoppe); 12 sheets white gelatine; 1 glass (340 ml) Peaches; 500 g Skimmed milk yoghurt; 250 g Low-fat curd; 7-10 Tbsp Juice of 1 lemon; 1 TEASPOON liquid sweetener; 200 g Whipped cream

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

250 g frozen raspberries
7-10 Tbsp Oil
125 g Butter
300 g Diabetic biscuits (e.g. shortbread biscuits from Schneekoppe)
12 sheets white gelatine
1 glass (340 ml) Peaches
500 g Skimmed milk yoghurt
250 g Low-fat curd
7-10 Tbsp Juice of 1 lemon
1 TEASPOON liquid sweetener
200 g Whipped cream

Directions

1
Defrost the raspberries. Place the springform pan rim or cake ring (26 cm Ø) on a cake plate lightly coated with oil. Melt butter. Crumble the biscuits and mix with the butter. Spread on the cake plate and press on. Put them in a cold place
2
Soak 3 and 9 gelatine leaves separately in cold water. Drain the peaches and collect the juice. Puree the peaches and 4 tbsp. juice. Squeeze 3 sheets of gelatine and dissolve over a mild heat. Stir in the puree
3
Mix yoghurt, quark, lemon juice and sweetener. Squeeze 9 sheets of gelatine, dissolve over a mild heat. First stir in 2-3 tablespoons of yoghurt cream, then stir into the remaining cream
4
Whip the cream until stiff. Fold into the yoghurt cream. Fold in raspberries. Spread half the cream, peach puree and the rest of the cream on the biscuit base one after the other. Pull through with a fork. Chill for at least 4 hours.