Wild Berry Yoghurt Slices

Name: Wild Berry Yoghurt Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 21
Ingredients: 4 Eggs (size M); 360 g Sugar; 1 package Vanillin sugar; 75 g Flour; 75 g Cornstarch; 1 slightly heaped Tsp baking powder; 12 sheets white gelatine; 1.25 kg mixed berries (e.g. red currants, raspberries, blueberries and blackberries); 1 kg Whole milk yoghurt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 200 g Whipped cream; 2 packages red glaze; 1/4 l clear apple juice; 1 Currant panicle to decorate; baking paper; 7-10 Tbsp Sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 21

4 Eggs (size M)
360 g Sugar
1 package Vanillin sugar
75 g Flour
75 g Cornstarch
1 slightly heaped Tsp baking powder
12 sheets white gelatine
1.25 kg mixed berries (e.g. red currants, raspberries, blueberries and blackberries)
1 kg Whole milk yoghurt
7-10 Tbsp grated peel and juice of 1 untreated lemon
200 g Whipped cream
2 packages red glaze
1/4 l clear apple juice
1 Currant panicle to decorate
baking paper
7-10 Tbsp Sugar
7-10 Tbsp Aluminium foil

Directions

1
Separate the eggs for the sponge cake. Beat the egg whites and 4 tablespoons of cold water until stiff and finally add 150 g sugar and vanillin sugar. Add egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Put the mixture on a baking tray (approx. 32 x 36 cm) lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Remove the finished sponge cake from the edge with a knife and turn it over onto a work surface sprinkled with sugar or a large kitchen board.
2
Remove the baking paper and let the sponge cake cool down. Cut the sponge in half crosswise and place on 2 trays. Fold a rail from aluminium foil folded several times (5-6 cm high) and place around the bases. Soak the gelatine in cold water. Select the raspberries and blackberries. Wash the blueberries and currants, drain well and pluck the currants from the panicles. Mix yoghurt, 150 g sugar, lemon juice and zest. Squeeze out the gelatine, dissolve and mix with some yoghurt cream. Then stir into the remaining yoghurt cream and chill for 5-10 minutes. In the meantime, whip the cream until stiff. When the yoghurt mass starts to gel, fold in the cream and spread the cream on both sides. Smooth and sprinkle the berries on the cream. Chill both cake layers for at least 4 hours, preferably overnight.
3
Mix yoghurt, 150 g sugar, lemon juice and zest. Squeeze out the gelatine, dissolve and mix with some yoghurt cream. Then stir into the remaining yoghurt cream and chill for 5-10 minutes. In the meantime, whip the cream until stiff. When the yoghurt mass starts to gel, fold in the cream and spread the cream on both sides. Smooth and sprinkle the berries on the cream. Chill both cake layers for at least 4 hours, preferably overnight. Mix the cake glaze and 4 tablespoons of sugar (approx. 60 g) with the apple juice bit by bit in a small pot. Add 1/4 litre cold water and bring to the boil while stirring. Spread the hot icing evenly over the berries with a tablespoon. Refrigerate again for about 1 hour. Cut the cake into 18-24 slices and arrange on a plate. Serve decorated with a fresh currant pancake
4
Mix the cake glaze and 4 tablespoons of sugar (approx. 60 g) with the apple juice bit by bit in a small pot. Add 1/4 litre cold water and bring to the boil while stirring. Spread the hot icing evenly over the berries with a tablespoon. Refrigerate again for about 1 hour. Cut the cake into 18-24 slices and arrange on a plate. Serve decorated with a fresh currant pancake
5
On 18 pieces: