Vanilla Yoghurt Savarin

Name: Vanilla Yoghurt Savarin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 300 g Raspberries; 300 g Flour; 1/2 package Baking Powder; 200 g room-warm butter; 200 g Sugar; 3 Eggs (size M); 500 g Cream cheese preparation with vanilla flavor; 200 g Icing sugar; 1-2 TABLESPOONS Milk; 12 g pink meringue tuffs; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

300 g Raspberries
300 g Flour
1/2 package Baking Powder
200 g room-warm butter
200 g Sugar
3 Eggs (size M)
500 g Cream cheese preparation with vanilla flavor
200 g Icing sugar
1-2 TABLESPOONS Milk
12 g pink meringue tuffs
7-10 Tbsp Fat and flour

Directions

1
Raspberries selected. Mix flour and baking powder. Mix butter and sugar with the whisk of the hand mixer for about 3 minutes until creamy. Stir in eggs one after the other. First add 250 g cream cheese, then the flour mixture and mix to a smooth dough.
2
Finally, carefully fold in 250 g raspberries.
3
Put the dough into a greased Savarin form (1.5 litres capacity; 24 cm Ø) dusted with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes (stick test).
4
Take the cake out of the oven and let it cool down on a cake rack for about 2 hours.
5
Puree the rest of the raspberries, except for 2-3 pieces for decoration, and pass through a sieve (should yield about 1 tbsp. raspberry puree). Mix icing sugar, raspberry puree and milk to a smooth glaze and pour over the cake with a spoon.
6
Leave to dry for about 30 minutes. Halve the raspberries if necessary and decorate the cake with them. Crumble the meringue tuffs finely and dust over the cake. Stir the rest of the cream cheese until smooth and add to the cake.