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Yogurette raspberry cake

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Ingredients for 1 servings:

  • 2 cups sour cream
  • 2 cups whipped cream
  • 500 g raspberries, frozen or fresh
  • 2 bars of chocolate (Yogurette)
  • 3 packs of cream stiffener
  • 3 tbsp sugar, add to taste
  • 1 cake base

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Whip the whipped cream with the cream stiffener until stiff. Stir in the sour cream and sugar. Finely chop the chocolate bars, add them to the mixture along with the raspberries, and fold in. Place a cake ring around the cake base and then pour the mixture onto the cake base. Refrigerate for 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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