Raspberry yogurt cake

Raspberry yogurt cake without baking

This raspberry yogurt cake is always a visual highlight and is also quick to make – without an oven! With yogurt, cream and a biscuit base, it is so delicious.

INGREDIENTS (For a 20 cm springform pan)

FOR THE BASE

80 g butter
130 g oat biscuits (or butter biscuits)

FOR THE CREAM

500 g natural yoghurt
70 g sugar
1 packet of vanilla sugar
2 tbsp lemon juice
6 sheets of gelatine
250 g cream
150 g fresh raspberries

FOR THE Icing

150 g fresh or frozen raspberries
1 tbsp sugar
2 sheets of gelatine

FOR THE DECORATION

10 – 12 fresh raspberries
1 small edible paper flower

PREPARATION

1st step
For the base, melt the butter in a small saucepan or in the microwave. Line the springform pan base (Ø 20 cm) with baking paper. Grind the biscuits in a food processor or crumble them in a freezer bag. Mix the crumbs with the butter.  Spread the crumb mixture evenly in the tin and press it into the base. Chill.

Step 2
For the cream, mix the yoghurt with sugar, vanilla sugar and lemon juice. Soak the gelatine leaves in cold water, then squeeze them out and heat them in a small saucepan with 3 tablespoons of cream. As soon as the gelatine has dissolved, stir the warm mixture into the yoghurt cream. Beat the whipped cream until stiff and fold into the cream using a spatula.

Step 3
Wash the raspberries, pat them dry and spread them on the chilled crumb base. Put the yoghurt cream on top and smooth it out. Chill the cake for at least 2 hours.

Step 4
In the meantime, for the cream, bring the raspberries and sugar to the boil. Strain the puree through a sieve to remove the seeds. Soak the gelatine, squeeze it out and let it dissolve in the still hot puree. Let it cool for at least 10 minutes.