Yoghurt cake with wild berries

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 3 Eggs (Gr. M)
  • 75 g + 100 g sugar
  • 1 package Vanillin sugar
  • 75 g Flour
  • 25 g Cornstarch
  • 1/2 TEASPOON Baking Powder
  • 6 sheets white gelatine
  • 250 g Raspberries
  • 150 g Blueberries
  • 500 g Whole milk yoghurt
  • 1 TABLESPOON Lemon juice
  • 400 g Whipped cream
  • 100 g Raspberry Jelly
  • 30 g flaked almonds

Directions

  1. 1

    Grease the bottom of the springform pan (26 cm Ø). Separate eggs. Beat the egg whites and 1 tbsp. water until stiff, adding 75 g sugar and vanillin sugar. Fold in egg yolk. Mix flour, starch and baking powder and fold in. Fill into the form and bake in a hot oven (electric cooker: 200 °C / fan oven: 175 °C/ gas: level 3) for about 20 minutes. Allow to cool down

  2. 2

    Soak the gelatine. Sort the berries, wash if necessary. Set aside about 30 raspberries and 2 tbsp. blueberries. Halve the sponge cake, place the rim of the mould around the bottom

  3. 3

    Stir yoghurt, 100 g sugar and lemon juice until smooth. Squeeze the gelatine, dissolve and stir in. Cool until the yoghurt gels slightly. Beat 200 g cream until stiff, fold in. Pour the mixture into a piping bag with a perforated spout. Spray 4 rings onto the base from the outside to the inside. Fill the berries into the spaces between the rings. Warm the jelly and drizzle on the berries. Place the second base on top. Chill the cake for at least 5 hours, preferably overnight

  4. 4

    Whip the rest of the cream until stiff. Spread the cake with it and decorate. Roast the almonds and press to the edge. Decorate with remaining berries

Nutrition Facts

KCAL
290 kcal
CARBS
33 g
FATS
15 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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