John Myers
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Small Cream Cheese, Yogurt and Raspberry Cake
The perfect small cream cheese, yogurt and raspberry cake recipe with a picture and simple step-by-step instructions.
For the dough
- 75 g Ladyfingers
- 75 g Amarettini
- 120 Butter
For covering
- 400 g Cream cheese
- 200 g Natural yoghurt
- 250 g Raspberries
- 80 g Sugar
- Zest and juice of half a lemon
- 7 leaves Gelatin
- Finely crumble the amarettini and sponge fingers (in a freezer bag with a rolling pin or in the food processor). Melt the butter and chocolate. Add the crumbs and press everything into a shape (18 cm – 20 cm). Let it set in the refrigerator.
- Mix the cream cheese and yoghurt with the sugar and the lemon juice and zest well. Soak the gelatine in cold water. Heat slightly dripping wet in a saucepan until the gelatine has dissolved. Put a few spoons of yoghurt mixture in the saucepan, stir well. Now pour that into the rest of the mixture and stir in well. (It is essential to adhere to this order). Put 12 raspberries aside for the decoration, stir the rest into the mixture.
- Carefully take the base out of the pan and place it on a suitable plate, place the cake ring around it. Pour in the yoghurt mixture and let everything cool in the refrigerator for at least 3 hours. Garnish with the raspberries and, if necessary, chocolate decor leaves before serving.
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