Raspberry Yogurt Cake

Ingredients

• 3 eggs (medium size)
• 60 g sugar
• 1 pinch salt
• 40 g flour
• 30 g cornstarch
• 40 g dark chocolate couverture
• 5 sheets of white gelatin
• 1 lemon
• 100 g sugar
• 1 pinch salt
• 2 egg yolks (medium)
• 350 g cream yogurt
• 350 ml whipping cream
• 1 packet clear fondant glaze
• 3 tbsp sugar
• 3 tbsp red currant juice
• 600 g raspberries
• 50 g sliced almonds
• 150 g flour
• 100 g butter
• 1 pinch salt
• 50 g sugar

Instructions

1. 1.

   Separate the eggs for the sponge. Whisk the egg whites until stiff peaks form. Beat the yolks with 60 g sugar, a pinch of salt and 2 Tbsp hot water until thick and fluffy. Fold in the beaten whites. Sift together the flour and cornstarch and add to the mixture, folding gently. Line a 26 cm springform pan with parchment paper, pour in the batter, and bake at 200 °C (or gas mark 3‑4) for 20–25 minutes. Let the base cool in the pan for 10 minutes, then release it onto a parchment‑lined cooling rack to finish cooling.

2. 2.

   For the shortcrust, combine flour, butter pieces, salt, and sugar into a smooth dough. Wrap in cling film and chill for 30 minutes. Roll out on a floured surface and line the bottom of an oiled springform pan (same diameter). Prick the dough with a fork several times. Bake at 225 °C (or gas mark 4‑5) for 12–15 minutes, then cool.

3. 3.

   Melt the chocolate couverture. Place the shortcrust on a cake plate. Slice the sponge horizontally once and spread chocolate over the shortcrust. Put one sponge layer on top (reserve the other). Add a ring around it to form the base of the tiered cake.

4. 4.

   Soak gelatin sheets in cold water for 5 minutes. Grate lemon zest thinly, then squeeze out the juice. Whisk together sugar, salt, egg yolks, lemon juice and zest until frothy. Gently dissolve the damp gelatin over low heat. Stir in the yogurt, then fold in the gelatin. Beat the cream to stiff peaks and fold into the mixture. Spread the filling over the cake base and smooth the surface. Chill for 1–2 hours.

5. 5.

   Prepare the fondant glaze according to package instructions using sugar and water. Fold in currant juice. Arrange raspberries tightly on top of the filling, then pour the glaze over them. Refrigerate for an hour. Roast almonds until fragrant, cool, then carefully remove the ring and press the almonds onto the cake rim.