John Myers
Ingredients for 1 servings:
- 300 g butter
- 500 g sugar
- 2 packets of vanilla sugar
- 2 pinches of salt
- 6 eggs
- 400 ml water, lukewarm
- 600 g flour
- 2 tsp baking powder
- 100 g cocoa powder
- 100 g cocoa powder, instant (Kaba)
- 2 kg yogurt
- 500 ml cream
- some sugar
- 1 kg raspberries
- some chocolate shavings
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes
For the base, melt the butter. Mix together the butter, sugar, vanilla sugar, cocoa powder, cocoa powder, and salt. Alternately add the eggs, water, flour, and baking powder. Spread the mixture evenly on a baking tray with a baking frame. Bake at 150°C (top and bottom heat) for about 30 minutes. For the yogurt and cream mixture, pour the yogurt into a clean tea towel and place it in the refrigerator to drain for about 12 hours (remember to use a sieve and container to catch the liquid!). Whisk the cream with a little sugar until stiff. Mix together the drained yogurt and cream. For the topping, spread about 750g of the raspberries on the cooled brownie batter. Spread the yogurt and cream mixture evenly on top. Spread the remaining raspberries over the mixture. Sprinkle with chocolate shavings. Tip: You can also use other types of berries instead of raspberries.
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