Tipsy yoghurt-cassis dream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the currants, remove the berries from the panicles. Line a box form (30 cm long) with baking paper, spread 150 g currants on the bottom. Whisk the eggs with the whisk of the hand mixer until thick and creamy, adding 100 g sugar, vanillin sugar and salt. Continue beating for about 5 minutes. Mix flour and baking powder, sieve onto the egg mixture and fold in carefully. Pour the mixture into the tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Remove from the tin and leave to rest for approx. 10 minutes, then carefully turn out onto a cake rack and allow to cool

2. 2

   Soak gelatine in cold water. Remove baking paper from the cake, cut the cake in half horizontally once. Clean the mould, rinse with water and line with foil. Mix yoghurt with 2 tbsp. sugar, dissolve 3 sheets of gelatine, stir in 1 tbsp. yoghurt and then stir into the remaining cream. Chill yoghurt for about 10 minutes. Puree remaining currants, 2 tbsp. sugar and liqueur. Dissolve remaining gelatine, mix with 2 tbsp. puree and stir into the remaining puree and refrigerate for approx. 10 minutes. Whip the cream until stiff and fold half each into the yoghurt and the puree

3. 3

   Place the top shelf in the mould with the currants facing down. Spread the yoghurt cream on the sponge cake, then carefully spread the cassis cream on top, press down slightly. Refrigerate the cake for about 3 hours, turn it over and remove the foil

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
240 kcal

CARBS
23 g

FATS
13 g

PROTEINS
6 g