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🍽️ Fruity Raspberry Yogurt Cake

2909 kcal · 30 min · 4 servings

Fruity Raspberry Yogurt Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Add the egg yolks, one tablespoon of water, sugar, and vanilla sugar to a bowl and whisk the mixture well.
  2. 2. Gently fold the flour, starch, and baking powder into the egg yolk mixture.
  3. 3. Whip the egg whites until stiff and gently fold them into the batter.
  4. 4. Pour the batter into a springform pan lined with baking paper.
  5. 5. Preheat the oven to 220 degrees and bake the cake in the center for about 25 minutes.
  6. 6. Release the cake from the pan and let it cool completely.
  7. 7. Soak the gelatin and dissolve it over low heat until it is wet and dripping.
  8. 8. Pick over the raspberries and remove any stems or leaves.
  9. 9. Whisk the yogurt, sugar, and vanilla sugar together and add the mixture to the dissolved gelatin.
  10. 10. Fold the quark and raspberries into the yogurt-gelatin mixture.
  11. 11. Place the cooled biscuit base into the clean springform pan.
  12. 12. Pour the quark mixture over the biscuit base.
  13. 13. Place some raspberries decoratively on the surface of the cake.
  14. 14. Place the cake in the refrigerator for three to four hours.
  15. 15. Puree the remaining raspberries, keeping three tablespoons aside.
  16. 16. Boil the raspberry puree mixture with one cup of water and cake glaze.
  17. 17. Spread the hot glaze evenly over the cake.
  18. 18. Place the reserved raspberries decoratively on top of the glaze.
  19. 19. Release the cake from the pan before serving.
  20. 20. Sprinkle the cake edge with pistachios.

Nutrition per serving