Amaretti raspberry cake

For 12 pieces
  • 150 g Amaretti
  • 125 g Butter
  • 9 sheets Gelatine
  • 1 untreated lemon
  • 500 g Whole milk yoghurt
  • 100 g sugar
  • 1 packet vanillin sugar
  • 250 g Whipped cream
  • 550 g Raspberries
  • Cream tuffs, amaretti and raspberries
  • oil
  • freezer bags
60 minutes
Finely mash the amaretti. Melt the butter and knead with the amaretti crumbs. Brush the bottom of a springform pan (26 cm Ø) with oil. Press the crumbly mass onto the springform pan and chill for about 30 minutes. Meanwhile soak 6 sheets of gelatine in cold water. Wash the lemon with hot water, rub dry and rub off the peel. Squeeze out the juice. Mix the yogurt, 50 g sugar, vanilla sugar and lemon peel with the whisk of the hand mixer until smooth. Warm up lemon juice, remove from heat. Squeeze out the gelatine well and dissolve it. Mix gelatine with part of the yoghurt and then stir into the rest of the yoghurt. Chill until the mixture starts to gel (approx. 5 minutes). Whip the cream until stiff, fold into the yogurt mixture.Carefully fold in 250 g raspberries. Put the cream on the base and smooth it out. Approx. Chill for 1 hour. In the meantime, put 300 g raspberries and 50 g sugar in a saucepan and bring to the boil while stirring. Soak 3 sheets of gelatine in cold water. Strain the raspberries through a sieve, collect the juice. Dissolve the gelatine in the lukewarm juice and pour it onto the cake. Approx. Chill for 6 hours, preferably overnight. Decorate with cream tuffs, amarettini and raspberries
Waiting time approx. 6 hours
1 piece approx .:
  • 280 kcal
  • 1170 kJ
  • 5 g protein
  • 18 g fat
  • 24 g carbohydrates


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