Chocolate Raspberry Yoghurt Cake

Melt on your tongue good !

Zutaten:

Zubereitung:

Beat the egg whites with a pinch of salt until semi-stiff and mix in the sugar. Gradually add the egg yolks and whisk until foamy. Mix the flour with the baking cocoa, sift and fold in in batches with a spatula.
fold in. Pour the finished batter into a greased springform pan.

Gently tap the filled tin on the work surface a few times to avoid any air bubbles.

Bake the cake in a preheated oven at 170°C for about 15 minutes until golden brown.

Check that the pastry is cooked and then leave the cake to cool on a cooling rack.

Place the sponge cake base on a plate and enclose it with a cake ring.

For the filling, first soak the gelatine leaves in cold water.

In the meantime, whip the cream with the sugar until stiff and then stir in the yoghurt. Gently heat the lemon juice in a saucepan and dissolve the soaked gelatine leaves in it. Spoon 2-3 tablespoons of the
yoghurt cream into the warm mixture to cool and stir the gelatine mixture into the remaining yoghurt mixture. Pour the finished filling into the cake ring and smooth it out to get as even a surface as possible.

For the fruit topping, bring the water with the sugar and agar agar to the boil and simmer for about a minute until the flakes and sugar have dissolved. In the meantime, add the raspberries to the liquid.
add the raspberries to the liquid. Allow the mixture to cool to body temperature and carefully spread over the set yoghurt cream.

Place the cake in the refrigerator until the fruit layer is firm, then carefully loosen the ring.

This recipes is an extract of my eBook "Austrian Flair" that is available to download here on my blog.,

Bon Appetit!