Raspberry Cream Slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Soak gelatine in cold water. Separate the eggs for the sponge cake base. Beat the egg whites until stiff and finally add 75 g sugar and 1 sachet of vanillin sugar. Add the egg yolks one after the other and fold in. Mix flour and starch, sieve onto the egg foam and fold in carefully. Put the sponge mixture into a greased, floured fat pan of the oven (approx. 38 x 34 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let the sponge cake cool down on the baking tray. Puree defrosted raspberries and lemon juice and pass through a sieve. Stir in 125 g sugar. Squeeze 6 sheets of gelatine, dissolve and mix with 2-3 tablespoons of raspberry puree. Stir into the remaining puree and chill. Mix yoghurt, 100 g sugar, lemon zest and 1 packet of vanillin sugar. Squeeze 9 sheets of gelatine, dissolve and mix with 2-3 tablespoons of yoghurt cream. Stir into the remaining yoghurt cream. Whip the cream until stiff, fold into the yoghurt cream and also chill (approx. 20 minutes). When the puree and cream start to gel, remove approx. 1/5 of the yoghurt cream. Stir the remaining cream into the raspberry puree. Sprinkle the sponge cake base with raspberry brandy and spread the raspberry cream on top. Pour the white yoghurt cream as a blob on top of the sponge cake base and pull it through lightly with a fork. Place in a cool place and leave to set for at least 3-4 hours. Use a round cookie cutter (approx. 9 cm Ø) to cut out approx. 12 small tartlets and place them on a plate. Sort the raspberries. Decorate the tartlets with the raspberries, chocolate decoration and mint leaves. (Sections can be nibbled)

2. 2

   waiting time approx. 4 hours

3. 3

   Note: When calculating the nutritional value, divide by 20 to calculate per tartlet

Nutrition Facts

KCAL
200 kcal

CARBS
24 g

FATS
8 g

PROTEINS
6 g