Raspberry-Yoghurt Slices

Name: Raspberry-Yoghurt Slices
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 5 Eggs (size M); 225 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 12 sheets white gelatine; 600 g Raspberries; 300 g Whipped cream; 1 kg Whole milk yoghurt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1-2 TEASPOONS Icing sugar for dusting; 2-3 TABLESPOONS Sugar for the dishtowel; baking paper; 1 clean dishtowel

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

5 Eggs (size M)
225 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
12 sheets white gelatine
600 g Raspberries
300 g Whipped cream
1 kg Whole milk yoghurt
7-10 Tbsp grated rind of 1/2 untreated lemon
1-2 TEASPOONS Icing sugar for dusting
2-3 TABLESPOONS Sugar for the dishtowel
baking paper
1 clean dishtowel

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, finally adding 75 g sugar, vanillin sugar and salt. Beat the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Put the mixture on a baking tray lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.
2
Turn the sponge plate onto a tea towel sprinkled with sugar and remove the baking paper. Let the sponge cake cool down. Soak the gelatine in cold water. Sort the raspberries. Adjust a rectangular baking frame to the size of approx. 25 x 32 cm and place it on the sponge cake plate. Cut off any excess soil and set aside. Place the sponge cake plate with the baking frame on a flat tray or board. Whip the cream until stiff and chill. Mix yoghurt, 150 g sugar and lemon peel. Squeeze out the gelatine, dissolve and stir in 2-3 tablespoons of yoghurt cream. Then stir the gelatine mixture into the remaining yoghurt cream. First mix 400 g raspberries, then the cream into the yoghurt cream.
3
Whip the cream until stiff and chill. Mix yoghurt, 150 g sugar and lemon peel. Squeeze out the gelatine, dissolve and stir in 2-3 tablespoons of yoghurt cream. Then stir the gelatine mixture into the remaining yoghurt cream. First mix 400 g raspberries, then the cream into the yoghurt cream. Spread the cream on the sponge cake base and smooth it down. Sprinkle with the remaining 200 g raspberries and press them gently into the cream. Crumble the sponge cake edges/rests and finally sprinkle on the cream. Cover and leave to cool overnight. Carefully loosen the baking frame with a knife. Cut the sponge cake plate into approx. 20 pieces (each approx. 5 x 8 cm). Dust with icing sugar
4
Sprinkle with the remaining 200 g raspberries and press them gently into the cream. Crumble the sponge cake edges/rests and finally sprinkle on the cream. Cover and leave to cool overnight. Carefully loosen the baking frame with a knife. Cut the sponge cake plate into approx. 20 pieces (each approx. 5 x 8 cm). Dust with icing sugar
5
12 1/2 hours waiting time