Raspberry-Yoghurt Tart

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 175 g soft butter/margarine
  • 125 g + 75 g sugar
  • 2 packages Vanillin sugar
  • 2 Eggs (Gr. M)
  • 200 g Flour
  • 50 g crushed almonds
  • 1 easy go. Tsp baking powder
  • 10 tablespoons (100 ml) Buttermilk
  • 12 sheets white gelatine
  • 500 g Soured milk
  • 500 g Whole milk yoghurt
  • 125 g + 125 g whipped cream
  • 250 g frozen raspberries
  • 1-2 TABLESPOONS red jelly
  • 7-10 Tbsp Jelly sweets or sugar eggs
  • 1 small freezer bag

Directions

  1. 1

    Grease a springform pan (26 cm Ø). Cream the fat, 125 g sugar and 1 packet of vanilla sugar. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in alternately with the buttermilk in portions

  2. 2

    Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 20-25 minutes. Let them cool down

  3. 3

    Soak the gelatine in cold water. Mix soured milk, yoghurt, 75 g sugar and 1 packet of vanillin sugar. The gelatine

  4. 4

    and dissolve at mild heat. Stir in 3 tablespoons of yoghurt cream, then stir into the rest of the cream. Cool until it begins to gel

  5. 5

    Whip 125 g cream until stiff. Fold into the cream. Close a cake ring or the edge of the mould around the base. Spread raspberries on top without defrosting. Spread the cream on top. Chill for about 5 hours.

  6. 6

    Warm the jelly and cool it down a little. Pour into a freezer bag, cut off a small corner. Decorate the cake with strips of jelly using the freezer bag or a tablespoon. Whip 125 g cream until stiff. Decorate the cake with cream and sweets

Nutrition Facts

KCAL
410 kcal
CARBS
38 g
FATS
24 g
PROTEINS
8 g