Yoghurt cake with nectarines

Name: Yoghurt cake with nectarines
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 7-10 Tbsp some oil, 100 g butter; 2 packs (125 g each) Butter biscuits with chocolate (e.g. Leibniz Choco); 12 sheets white gelatine; 2 Organic limes; 250 g Mascarpone; 150 g Sugar; 500 g Whole milk yoghurt; 200 g Whipped cream; 150 g Blackberries; 4 ripe nectarines

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

7-10 Tbsp some oil, 100 g butter
2 packs (125 g each) Butter biscuits with chocolate (e.g. Leibniz Choco)
12 sheets white gelatine
2 Organic limes
250 g Mascarpone
150 g Sugar
500 g Whole milk yoghurt
200 g Whipped cream
150 g Blackberries
4 ripe nectarines

Directions

1
Lightly oil the bottom of a springform pan (26 cm Ø). Melt the butter. Finely chop the biscuits and mix well with the liquid butter. Use a tablespoon to press the biscuit mixture into the mould as a base.
2
Cover and chill for about 1 hour.
3
Soak gelatine in cold water. Wash and dry the limes and grate the peel of 1 lime finely. Squeeze both fruits. Mix mascarpone, sugar, lime juice, up to 1 tbsp. and peel.
4
Stir in yoghurt.
5
Squeeze out the gelatine and dissolve carefully at low heat. Stir in 3 tablespoons of cream, then stir into the remaining cream. Whip cream until stiff and fold in. Fill the cream into the mould and chill for about 15 minutes.
6
In the meantime, select the blackberries, wash and drain them if necessary. Wash, halve, stone and cut the nectarines into pieces. Mix with 1 tablespoon lime juice, drain on kitchen paper.
7
As soon as the cream begins to gel, cover the cake with the prepared fruit. Leave to cool for at least 3 hours.