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🍰 Icy Raspberry Yogurt Cake

275 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Let the frozen raspberries thaw at room temperature.
  2. 2. Line a loaf pan with cling film.
  3. 3. Make sure the edges of the film overhang the pan.
  4. 4. Place the lined pan in the freezer.
  5. 5. Set aside half of the thawed raspberries.
  6. 6. Put the remaining berries into a tall container.
  7. 7. Add two tablespoons of powdered sugar.
  8. 8. Puree the mixture finely with a hand blender.
  9. 9. Wash the lime under running water.
  10. 10. Grate about one teaspoon of fine zest.
  11. 11. Cut the lime in half.
  12. 12. Squeeze the juice from the lime.
  13. 13. Put cream, vanilla sugar, and one teaspoon of lime juice into a tall container.
  14. 14. Add the lime zest.
  15. 15. Whip the mixture stiffly using a hand mixer with beaters.
  16. 16. Gently fold in the Greek yogurt.
  17. 17. Ensure a uniform, homogeneous mixture.
  18. 18. Put a layer of the yogurt-cream mixture into the prepared pan.
  19. 19. Distribute half of the whole raspberries on top.
  20. 20. Add the half of the raspberry puree on top.
  21. 21. Cover everything with the remaining yogurt mixture.
  22. 22. Let the dessert freeze completely in the freezer for about three hours.
  23. 23. Take the finished semifreddo out of the freezer shortly before serving.
  24. 24. Let it thaw briefly so it becomes soft.
  25. 25. Decorate it with the remaining whole raspberries.
  26. 26. Grate white chocolate freshly over it.
  27. 27. Serve the dessert and enjoy it.

Nutrition per serving