John Myers
Ingredients for 1 servings:
- 100 g margarine
- 125 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 2 m.-sized eggs
- 1 tsp baking powder
- 100 g flour
- 12 sheets of gelatin
- 400 g raspberries or strawberries
- 750 g yogurt, whole milk
- ½ lemon(s), the juice
- 80 g sugar, finest
- 250 ml cream
Instructions
Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes
with lots of yogurt, light and delicious, also with strawberries
Beat the fat until fluffy. Add the sugar, vanilla sugar, salt, and eggs and beat until creamy. Add the flour and baking powder and fold in. Bake the batter in a springform pan (preferably lined with baking paper) at 200°C for 15-20 minutes. Soak the gelatine. Purée 300g of the berries (press the raspberries through a sieve; strain!). Mix the yogurt with the lemon juice and sugar, and stir in the berry purée. Dissolve the gelatine in a warm saucepan and stir in a few spoonfuls of the berry-yogurt mixture. Then add the gelatine mixture to the berry-yogurt mixture and mix everything well. Chill until traces remain when stirring. Then fold in the stiffly whipped cream and the remaining berries (chopped strawberries). Pour the berry mixture onto the cake base, encircled by a cake rim, and let it set in the refrigerator. This takes no longer than 2 hours.
Facebook Comments