Stracciatella yoghurt slices with raspberries

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Stir in egg yolk. Mix flour and baking powder, sieve over the mixture and fold in. Line a baking tray with baking paper. Put the mixture on top and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. In the meantime, soak the gelatine in cold water. Mix yoghurt, vanillin sugar and 75 g sugar. Remove the sponge cake and let it cool down on a cake rack. Squeeze the gelatine and dissolve in a small pot. Stir in 5 tablespoons of yoghurt, then stir in the remaining yoghurt. Chill the yoghurt until it begins to gel. Whip the cream until stiff and fold into the gelatinizing yoghurt with the grated chocolate. Cut the sponge cake in half crosswise. Cover one half with a cake frame. Spread 100 g raspberries on the sponge cake. Add cream, up to approx. 5 tablespoons, and spread evenly.

3. 3

   Chill the yoghurt until it begins to gel. Whip the cream until stiff and fold into the gelatinizing yoghurt with the grated chocolate. Cut the sponge cake in half crosswise. Cover one half with a cake frame. Spread 100 g raspberries on the sponge cake. Add cream, up to approx. 5 tablespoons, and spread evenly. Place the 2nd sponge cake half on top and press down lightly. Spread the rest of the cream on the sponge cake. Chill for at least 3 hours. Remove and divide into 12 pieces. Peel curls from the chocolate with a peeler. Decorate the slices with 75 g raspberries and balm leaves and sprinkle with chocolate curls

4. 4

   Place the 2nd sponge cake half on top and press down lightly. Spread the rest of the cream on the sponge cake. Chill for at least 3 hours. Remove and divide into 12 pieces. Peel curls from the chocolate with a peeler. Decorate the slices with 75 g raspberries and balm leaves and sprinkle with chocolate curls

5. 5

   3 1/2 hours waiting time