Yoghurt Raspberry Tart

Ingredients

Directions

1. 1

   Melt butter for the bottom. Coarsely chop the couverture and melt in a bain-marie at low heat. Grind the Frosties in the universal chopper. Mix Frosties and almonds. Add fat and melted couverture and mix well. Put them into an oiled springform pan (26 cm Ø) and press them firmly into the pan with your hands or possibly with a large tablespoon.

2. 2

   Put the base in a cool place for about 1 1/2 hours. Sort 250 g raspberries. Soak gelatine in cold water. Whip cream until stiff. Mix yoghurt, vanillin sugar, sugar, lime juice and crème fraiche. Melt the squeezed out gelatine in a small pot at low heat. Remove from the heat and add 4-5 tablespoons of yoghurt mass drop by drop while stirring, then let it run into the remaining yoghurt mass while stirring. Place in a cool place for 1-2 minutes until it begins to gel. Fold in cream in portions. Pour half of the cream onto the base, spread raspberries on top and add the rest of the cream evenly. Refrigerate for 3-4 hours.

3. 3

   Melt the squeezed out gelatine in a small pot at low heat. Remove from the heat and add 4-5 tablespoons of yoghurt mass drop by drop while stirring, then let it run into the remaining yoghurt mass while stirring. Place in a cool place for 1-2 minutes until it begins to gel. Fold in cream in portions. Pour half of the cream onto the base, spread raspberries on top and add the rest of the cream evenly. Refrigerate for 3-4 hours. Sort out the rest of the raspberries. Remove the cake from the springform pan. Place on a cake platter. Add the rest of the raspberries. Serve decorated with slices of lime, lemon balm and chocolate rolls as desired

4. 4

   Sort out the rest of the raspberries. Remove the cake from the springform pan. Place on a cake platter. Add the rest of the raspberries. Serve decorated with slices of lime, lemon balm and chocolate rolls as desired

5. 5

   waiting time approx. 5 1/2 hours