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🍰 Fruity Yogurt Biscuit Casserole

347 kcal · 30 min · 4 servings

Fruity Yogurt Biscuit Casserole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Place the egg yolks in a bowl and the egg whites in a tall container.
  2. 2. Add brown sugar, a pinch of salt, and 5 tablespoons of water to the egg yolks.
  3. 3. Whisk the yolk mixture until frothy using a hand mixer.
  4. 4. Add a pinch of salt to the egg whites.
  5. 5. Beat the egg whites until they form very stiff peaks.
  6. 6. Mix flour and baking powder in a separate bowl.
  7. 7. Sift the flour mixture over the egg yolk-sugar foam.
  8. 8. Gently fold the flour mixture into the yolk mixture using a wooden spoon.
  9. 9. Add the egg white foam to the yolk mixture as well.
  10. 10. Gently fold in the egg whites until incorporated.
  11. 11. Line a deep baking sheet or roasting pan with baking paper.
  12. 12. Pour the batter into the pan and smooth it out with a rubber spatula.
  13. 13. Preheat the oven to 180 °C (convection: 160 °C, gas: setting 2–3).
  14. 14. Bake the biscuit on the middle rack for about 12 minutes.
  15. 15. Remove the biscuit from the oven and let it cool.
  16. 16. Soak the gelatin in cold water for about 10 minutes.
  17. 17. Cut the lemon in half and squeeze out the juice.
  18. 18. Wash the peaches, halve them, and remove the pits.
  19. 19. Roughly chop the peaches.
  20. 20. Mix the peaches in a bowl with a little lemon juice.
  21. 21. Stir the yogurt and maple syrup into the peaches.
  22. 22. Season the mixture with lemon juice to taste.
  23. 23. Sort through the raspberries and rinse them gently if necessary.
  24. 24. Squeeze the water out of the soaked gelatin.
  25. 25. Dissolve the gelatin in a small saucepan over low heat while stirring.
  26. 26. Remove the saucepan from the heat.
  27. 27. Stir 3 tablespoons of the yogurt mixture into the warm gelatin.
  28. 28. Mix the gelatin mixture into the remaining yogurt.
  29. 29. Invert the cooled biscuit onto the work surface.
  30. 30. Peel off the baking paper.
  31. 31. Cut the biscuit base in half.
  32. 32. Place one half into a rectangular pan (approx. 18x30 cm).
  33. 33. Top the biscuit half with about half of the raspberries.
  34. 34. Spread half of the peach-yogurt cream on top.
  35. 35. Smooth out the cream.
  36. 36. Place the second biscuit half on top and press it down slightly.
  37. 37. Spread the remaining peach-yogurt cream over the top.
  38. 38. Top the casserole with the remaining raspberries.
  39. 39. Finely chop the pistachio kernels with a large knife.
  40. 40. Distribute the pistachios over the casserole.
  41. 41. Cover the casserole with plastic wrap.
  42. 42. Let the casserole set in the refrigerator for about 4 hours.

Nutrition per serving