Raspberry-lime cake from the tray

Ingredients for 1 servings:

• 400 g raspberries, frozen
• 1 bowl of fresh raspberries (for decoration)
• 6 limes
• 400 g flour
• 1 packet of baking powder
• 250 g butter
• 380 g sugar
• 1 pinch of salt
• 4 eggs
• 800 g yogurt, whole milk
• 12 sheets of white gelatin
• 600 g whipped cream
• some butter and flour for the baking tray

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes

fruity-fresh and super tasty

This recipe makes about 20 pieces. PREPARATION: Thaw the frozen raspberries. Wash the limes, dry them, and finely grate the zest of 2 limes. Juice 3 limes and set the juice aside. Juice 1 more lime and set this juice aside separately (for the gelatin). PREPARATION: Cream the butter with 250g sugar, 1 pinch of salt, and the lime zest. Gradually beat in the eggs, beating each egg thoroughly before adding the next. Mix the flour and baking powder and quickly stir into the butter mixture, alternating with 10 tablespoons of lime juice. Brush a baking sheet or ovenproof tray (approx. 32 x 39 cm) with a little butter and dust with flour. Spread the batter evenly on top and smooth it down. Bake in a preheated oven (electric oven: 175°C / fan oven: 150°C / gas mark 2) for 25-30 minutes and allow the finished cake to cool. Soak the gelatin leaves in the juice of the squeezed lime for about 5 minutes. Mix together 120-130g sugar (depending on taste), the yogurt, 4 tablespoons of lime juice, and the thawed frozen raspberries. Whip the cream until stiff. Squeeze the gelatin leaves well and dissolve in a small saucepan over low heat according to the package instructions. Add 4 tablespoons of the yogurt mixture to the dissolved gelatin, stir quickly, and then stir this mixture into the remaining cream (never the other way around!). If necessary, place a square cake frame around the cooled base. Stir the stiffly whipped cream into the cream and spread it over the cooled base. Refrigerate the cake for about 4 hours (preferably overnight, so the cream can set properly). Using a zester, strip the zest from 2 limes. Cut the cake into about 20 slices and decorate with the fresh raspberries from the bowl and the lime zest. Lemon balm leaves also look very pretty. TIP: I’ve baked this cake in a 28cm springform pan using half the batch. It worked wonderfully! I saved the juice from the thawed frozen raspberries and added it to the cream.