Yogurt-raspberry curly cake

Ingredients for 12 servings:

• 1 cake base (sponge cake, dark, 3-layer)
• 300 g raspberries, fresh
• 400 g cream
• 250 g yogurt
• 3 tbsp sugar
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 2 cl whiskey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the raspberries with about 3-4 tablespoons of sugar, add the yogurt, and stir well, crushing the raspberries slightly. Whip the cream with the cream stiffener and vanilla sugar, then fold into the raspberry mixture. Add a little more sugar to your desired sweetness. Drizzle the first layer with a little whiskey and spread 1/3 of the raspberry cream on top. Place the second layer on top and repeat. Spread a thin layer of cream on the edge. Cut the third layer into cubes, mix with the remaining raspberry cream, and spread loosely on the cake. Decorate with raspberries and/or pretty leaves, if desired. The cake tastes even better with homemade sponge cake, but sometimes there’s just no time for that…