Raspberry yogurt cake

Raspberry yogurt cake

This cake is simply perfect given the weather at the moment.  The oven is off and the refrigerator can also be used.  Do you like “no bake” cakes?

You need:

For the cookie base:

130 g of hearty oat biscuits
70g butter

For the cream:

400g Greek yogurt
200g cream cheese
100g sugar
1 tsp lemon juice
1 tsp vanilla paste
6 sheets of gelatin
100g whipped cream
150g raspberries

For the topping:

200g raspberries
1 sheet red gelatin (optional)
1 pack vanilla sugar (optional)

For the decoration:
edible flowers (optional)

That’s how it’s done:

For the ground:

Line a springform pan (18 cm) with baking paper (clamp the baking paper between the bottom and the edge of the springform pan).

Melt butter in a small saucepan and set aside.

Grind cookies in a high speed blender.  Alternatively, place in a sealable freezer bag and crumble with a rolling pin or saucepan.

Mix the biscuit crumbs with the butter and place on the bottom of the mold.  Press firmly.  Either with the flat bottom of a glass or with your hands (small recommendation: disposable gloves).

Mix the yogurt, cream cheese, sugar, vanilla paste and lemon juice until smooth.

Soak the gelatine in cold water and place it in a small pot until dripping wet.  Heat slightly and dissolve.  (Gelatine must not boil!)

Add 2-3 tablespoons of cream to the gelatine and stir until the mixture has returned to room temperature.  Then add to the remaining cream and stir until smooth.

Beat the cream until stiff and carefully fold it into the cream.

Spread 3-4 tablespoons of yoghurt cream onto the biscuit base.  Place the raspberries close together on the cream.  Cover with the remaining cream, shake a little and then let it solidify in the fridge for about 4 hours.

For the topping, puree the raspberries with vanilla sugar and strain through a sieve.

Soak red gelatin in cold water.

Heat the raspberry puree slowly.  Squeeze out the gelatine and dissolve it in the puree.  Let cool down.

Remove the raspberry yogurt cake from the mold with a sharp, thin knife and place it on a cake plate.

Pour the raspberry puree onto the cake and let it run down the edge.  Decorate with raspberries.


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