Yogurt Cake with Currants
A yogurt cake with currants is a recipe featuring fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g digestive biscuits
- 150 g butter
- 200 g sugar
- 600 g yogurt
- 12 sheets gelatin
- 500 g currants
- 1 lemon
- 400 g whipping cream
Instructions
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1.
Grate the biscuits, beat the butter until fluffy. Mix biscuit crumbs, butter and 2 tbsp sugar, press into a ring pan to form the base and firm it down. Chill the base for 30 minutes.
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2.
Wash, clean, trim the currants, remove stems and mix with 3 tbsp sugar. Soak gelatin in cold water. Whisk lemon juice and zest with yogurt and remaining sugar. Beat cream until stiff peaks form. Let the currants drain slightly and spread over the chilled base. Dissolve gelatin in a small pot over low heat, stir into the yogurt mixture, fold in the whipped cream, pour everything into the ring pan and smooth the top. Chill for 4 hours.
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3.
Garnish: candied currants
