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🍰 Fruity Yogurt Raspberry Cake

124 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 125 g Raw Cane Sugar
• 75 g Wheat Flour Type 1050
• 1 tsp Baking Powder
• 4 sheets White Gelatin
• 300 g Raspberries
• 0.5 Organic Lemon
• 500 g Yogurt (1.5% Fat)
• 1 packet Vanilla Sugar
• 1 packet Red Glaze (for cold mixing)
• 250 ml Light Grape Juice
• 3 sprigs Lemon Balm

Instructions

1. 1. Place eggs, 75 grams of sugar, and 2 tablespoons of hot water into a large bowl.
2. 2. Beat the mixture with a hand mixer on high speed until it is creamy and pale.
3. 3. Mix flour and baking powder in a separate bowl.
4. 4. Sift the flour mixture over the egg mixture.
5. 5. Gently fold the dry ingredients into the wet mixture with a spoon until no more flour is visible.
6. 6. Cut a piece of baking paper to fit exactly into the bottom of a 24-centimeter springform pan.
7. 7. Line the bottom of the pan with the paper.
8. 8. Pour the batter into the pan.
9. 9. Smooth the surface with a spatula.
10. 10. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
11. 11. Bake the cake for about 20 minutes.
12. 12. Remove the cake from the oven and let it cool on a wire rack.
13. 13. Carefully release the cake from the pan and remove it.
14. 14. Soak the gelatin in a bowl of cold water.
15. 15. Rinse the raspberries gently and let them drain.
16. 16. Warm 2 tablespoons of water in a small saucepan.
17. 17. Squeeze the soaked gelatin well.
18. 18. Dissolve the gelatin in the warm water while stirring.
19. 19. Rinse half a lemon with hot water and dry it.
20. 20. Grate the fine zest of the lemon.
21. 21. Squeeze the juice of the lemon.
22. 22. Mix yogurt, vanilla sugar, and the remaining sugar until very creamy.
23. 23. Add 1 teaspoon of lemon juice and 1 teaspoon of lemon zest.
24. 24. Take 2 tablespoons of the yogurt mixture and stir it into the dissolved gelatin.
25. 25. Stir the gelatin-yogurt mixture into the remaining yogurt.
26. 26. Place the ring of the springform pan back around the cake base.
27. 27. Pour the yogurt cream over the cake base.
28. 28. Place the raspberries on the cream and press them down very gently.
29. 29. Place the cake in the refrigerator for at least 4 hours or overnight.
30. 30. Mix the glaze with grape juice.
31. 31. Distribute the glaze evenly over the raspberry cake.
32. 32. Let the glaze set in the refrigerator.
33. 33. Release the cake from the edge of the pan with a knife.
34. 34. Remove the ring of the pan.
35. 35. Lift the cake onto a serving plate.
36. 36. Wash the lemon balm and shake it dry.
37. 37. Pluck the leaves from the stems.
38. 38. Decorate the cake with the lemon balm leaves.

Nutrition per serving

• kcal: 124
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 22 g