Raspberry-Yoghurt Slices

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost frozen raspberries at room temperature. Separate eggs. Beat the egg whites and 5 tablespoons of water with the whisk of the hand mixer until stiff, adding 200 g of sugar. Stir in the egg yolks one by one. Mix flour, cocoa and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 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 about 12 minutes. Turn out the sponge cake onto a tea towel sprinkled with a little sugar. Peel off the paper, let the plate cool down

2. 2

   Turn the plate and cut it in half crosswise. Place a multi-folded aluminium foil strip around each plate and fix it in place. Soak gelatine in cold water. Puree thawed raspberries and pass through a sieve. Mix with 125 g sugar, sour cream and yoghurt. Squeeze the gelatine, dissolve carefully and mix with some raspberry cream. Then stir everything into the remaining cream. Chill the cream until it begins to gel

3. 3

   Raspberries selected. Whip cream until stiff and fold into the cream. Spread half of the cream on each base and smooth it down. Spread the raspberries over the cream. Put everything in a cool place for at least 3 hours. Remove aluminium foil, cut the cake plates into pieces. Slice off the chocolate with a peeler and sprinkle over it

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
250 kcal

CARBS
28 g

FATS
12 g

PROTEINS
6 g