John Myers
Berry Yogurt Cream Cake
The perfect berry yogurt cream cake recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 0,5 tsp Grated lemon peel
- 3 Eggs
- 100 g Flour
- 50 g Food starch
- 1 Tl Baking powder
- 2 El Cocoa powder
- 1 packet Raspberry cream from Dr. Oetker
- 400 ml Cream
- 2 packet Cream stiffener
- 100 ml Milk
- 500 g Yogurt
- 8 sheet Gelatin
- 2 packet Red cake topping
- 6 tbsp Sugar
- 400 g Soft fruit
- Mix the fruits with about 6 tablespoons of sugar and set aside.
- Make a batter out of the butter, 100 g sugar, 1 sachet vanilla sugar, salt, lemon peel, 3 eggs, flour, cornstarch and baking powder and divide into two parts (one can also be a little more).
- Put the first part (possibly the larger) in a greased springform pan and bake in the oven on the middle rack for approx. 15 minutes (depending on the oven) at approx. 175 ° C. Add some cocoa powder to the second part of the dough and bake in a greased springform pan in the middle of the oven for about 15 minutes at about 175 °.
- Soak the gelatine in cold water. For the cream, warm the milk with the sugar, dissolve the squeezed gelatine in it and chill. Beat the cream with the cream stiffener until stiff. When the milk begins to gel, stir it into the cream along with the yoghurt. Then the mixture from Dr. Stir Oetker raspberry cream into the cream.
- Spread the finished cream on the cooled, light base (with the help of a cake ring).
- Now press the dark base onto the cream so that a little cream comes up on the edge.
- Now put the fruits in a saucepan and briefly crush them (but should not add up to more than 600 ml) and briefly bring to the boil together with the icing. Then pour the cake glaze on the dark base and let everything set.
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