Allgäu yoghurt berry cake

  • 5 eggs (size M)
  • 150 g Sugar
  • 1 packet vanillin- Sugar
  • 150 g flour
  • 50 g Cornstarch
  • 1 TL Baking powder
  • baking paper
  • 600 g mixed berries (e.g. strawberries, raspberries, blueberries, blackberries and currants)
  • 10 sheet white gelatine
  • 2 (à 200 g) Mug of whipped cream
  • 2 EL Rum
  • 800 g Whole milk -Yoghurt
  • 100 g Sugar
  • 1 packet vanillin sugar
  • 4 EL black currant liqueur
  • 2 EL Almond flakes
  • 1 EL chopped pistachio nuts
60 minutes
light
1.
For the sponge cake, stir together the eggs, 3 tablespoons of cold water, sugar and vanilla sugar until frothy. Mix the flour, cornstarch and baking powder and sift into the egg mixture, carefully fold in. Line the bottom of a springform pan (28 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes. Remove from the mold and let cool down on a wire rack. Clean or sort the berries, rinse with cold water and drain well. Quarter the strawberries. (Put some berries aside for decoration.) Soak the gelatine in cold water. Whip the cream. Dissolve gelatine over low heat, add rum. Mix the yoghurt, sugar and vanilla sugar together. Stir in gelatine. As soon as the mixture begins to gel, fold in the cream and berries. Cut the sponge cake once. Drizzle both halves with liqueur. Place a cake rim around the bottom. Spread half of the yoghurt mixture on top. Cover with the second base and brush with the rest of the cream. Leave to set in the refrigerator for 4-5 hours. Roast the almond flakes in a pan until golden brown. Decorate the cake with the remaining berries, almonds and pistachios. Makes 12 pieces
2.
Crockery and cutlery: Villeroy & Boch
1 Portion approx.:
  • 380 kcal
  • 1590 kJ
  • 10 g protein
  • 18 g fat
  • 42 g carbohydrates

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