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🍰 Raspberry Yogurt Cake

328 kcal · 30 min · 4 servings

Ingredients

• 3 eggs (size M)
• 60 g sugar
• 1 pinch salt
• 40 g flour
• 30 g cornstarch
• 40 g dark chocolate coating
• 5 white gelatin leaves
• 1 lemon
• 100 g sugar
• 1 pinch salt
• 2 egg yolks (M)
• 350 g yogurt cream
• 350 ml whipping cream
• 1 packet clear glaze
• 3 tbsp sugar
• 3 tbsp red currant juice
• 600 g raspberries
• 50 g sliced almonds
• 150 g flour
• 100 g butter
• 1 pinch salt
• 50 g sugar

Instructions

1. 1. Separate the eggs. Beat the egg whites until stiff.
2. 2. Whisk the egg yolks with sugar, a pinch of salt, and two tablespoons of hot water until thick and foamy.
3. 3. Gently fold the egg whites into the mixture.
4. 4. Combine flour and starch, then sift over the batter.
5. 5. Fold everything in carefully.
6. 6. Line the bottom of a springform pan (26 cm diameter) with baking paper.
7. 7. Pour in the batter.
8. 8. Bake in a preheated oven at 200 degrees (convection: 180 degrees, gas: level 3-4) for 20 to 25 minutes.
9. 9. Let the base cool in the pan for ten minutes.
10. 10. Remove it, turn it out onto a rack lined with baking paper, and peel off the paper.
11. 11. Knead flour, butter cubes, salt, and sugar into a smooth dough.
12. 12. Wrap it in foil and refrigerate for 30 minutes.
13. 13. Roll the dough out roundly on a floured surface.
14. 14. Line a greased springform pan (same diameter) with it.
15. 15. Prick the dough several times with a fork.
16. 16. Bake in the oven at 225 degrees (convection: 200 degrees, gas: level 4-5) for 12 to 15 minutes.
17. 17. Let the base cool.
18. 18. Melt the chocolate (couverture).
19. 19. Place the shortcrust base on a cake plate.
20. 20. Slice the sponge cake horizontally through the middle.
21. 21. Spread the melted chocolate over the shortcrust base.
22. 22. Place one of the sponge layers on top (save the other for another use).
23. 23. Place a cake ring around the cake.
24. 24. Soak the gelatin in cold water for five minutes.
25. 25. Zest the lemon thinly and squeeze out the juice.
26. 26. Whisk sugar, salt, egg yolks, lemon juice, and zest until foamy.
27. 27. Dissolve the drained gelatin over gentle heat.
28. 28. Stir the yogurt into the egg yolk cream, then stir in the gelatin.
29. 29. Beat the cream until stiff and fold it in.
30. 30. Spread the cream over the cake base and smooth it out.
31. 31. Place the cake in the refrigerator for 1 to 2 hours.
32. 32. Prepare the glaze according to package instructions using sugar and water.
33. 33. Stir in the redcurrant juice.
34. 34. Place the raspberries closely together on the cream.
35. 35. Spread the glaze over the top.
36. 36. Chill the cake for one hour.
37. 37. Toast the almonds and let them cool.
38. 38. Carefully remove the cake ring and press the almonds around the edge of the cake.

Nutrition per serving

• kcal: 328
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 33 g