Raspberry Yogurt Cake

Name: Raspberry Yogurt Cake
Prep time: 45 min
Cook time: 25 min
Total time: 6 h
Yield: 1
Cuisine: German
Ingredients: 3 eggs; 75 g sugar; 1 packet vanilla sugar; 25 g oats; 50 g flour (type 405); 2 tbsp Cornstarch; 0.5 tsp Baking powder; 500 g raspberries; 12 sheets gelatin; 800 g plain yogurt; 125 g sugar; 2 packets vanilla sugar; 400 g quark; 1 tbsp Pistachios; 125 g Raspberries; 1 packet cake glaze

Prep: 45min

| Servings: 1 | Cook: 25min

A fresh raspberry yogurt cake recipe from the berry cakes category. Try this and other recipes from Spoonsparrow!

Ingredients

3 eggs
75 g sugar
1 packet vanilla sugar
25 g oats
50 g flour (type 405)
2 tbsp Cornstarch
0.5 tsp Baking powder
500 g raspberries
12 sheets gelatin
800 g plain yogurt
125 g sugar
2 packets vanilla sugar
400 g quark
1 tbsp Pistachios
125 g Raspberries
1 packet cake glaze

Instructions

1.
Separate the eggs. Beat yolks with 1 tbsp water, sugar and vanilla sugar. Whisk in flour, cornstarch and baking powder. Whip egg whites stiffly and fold into batter. Pour batter into a springform lined with parchment paper. Bake in preheated oven at 220°C (middle rack) for about 25 minutes. Remove cake from pan and let cool.
2.
Soak gelatin and dissolve it over low heat until liquid. Sift raspberries. Mix yogurt, sugar and vanilla sugar, then add to gelatin. Fold in quark and raspberries. Place sponge base into a clean springform. Spread quark mixture over the sponge. Top with some raspberries and refrigerate for 3–4 hours.
3.
For glaze, puree remaining raspberries (reserve 3 tbsp) with 1 cup water and cake glaze; bring to a boil, then spread over the cake and decorate with leftover raspberries. Before serving, remove from pan and sprinkle pistachios around the edge.