Airy Raspberry Yogurt Cream Cake
Ingredients
Biscuit
- 3 eggs (size M)
- 100 g sugar
- 50 g flour (Type 405)
- 25 g cornstarch
Topping
- 10 sheets gelatin
- 500 g natural yogurt
- 100 g sugar
- 200 g heavy cream
- 500 g frozen raspberries
- 2 packets red cake glaze mix
- 500 ml water
- 4 tbsp sugar
Preparation
Beat eggs with sugar on highest speed for at least 5 minutes until the mixture is lighter and thicker
Preheat oven to 180 degrees Celsius (convection: 160 degrees Celsius)
Line a 26 cm springform pan with parchment paper
Mix flour with cornstarch and gradually sift into the egg mixture, folding in gently with a spatula
Bake the biscuit in the preheated oven for about 20 minutes
Check with a skewer if the biscuit is done
Remove the biscuit from the oven and run a knife between the springform ring and the biscuit to loosen
Invert the biscuit onto parchment paper on a cooling rack and let it cool
Soak gelatin sheets in cold water for a few minutes
Mix yogurt with sugar
Squeeze the gelatin well and melt in a small pot over low heat
Add 2 tablespoons of the yogurt mixture to the pot and stir
Add the gelatin-yogurt mixture to the remaining yogurt and mix well
Place the biscuit on a cake plate and surround with a cake ring
Whip the cream until stiff and fold into the gelatin-yogurt mixture
Spread the yogurt mixture over the biscuit and smooth the top
Chill the cake for at least 60 minutes
Distribute frozen raspberries evenly over the cake
Prepare the cake glaze according to package instructions using 500 ml water and sugar
Pour the glaze evenly over the raspberries, using a spoon to help distribute
Chill the cake until serving, for at least 1 hour
Run a knife between the cake ring and the cake, then remove the ring
