in Recipes

Raspberry yogurt cake

Spread the love

Ingredients for 1 servings:

  • 600 g raspberries (frozen)
  • 2 cups of natural yogurt
  • 75 g sugar
  • 6 sheets of gelatin
  • 300 g cream
  • 1 cake base
  • 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Thaw the raspberries in a sieve, reserving any juice. Combine the yogurt and sugar. Dissolve the gelatine according to the instructions and stir in. Whip the cream and fold in. Spread the creamy mixture evenly over the cake base (using a cake ring) and refrigerate for about 3 hours. Once the yogurt mixture has set, spread the thawed raspberries on top. Mix the glaze according to the instructions and spread it over the raspberries. Refrigerate the cake for another hour.

Facebook Comments

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.

chocolate rolls

Mithi – Lassi