Yogurt Cake with Forest Berries

Ingredients

• 1 egg
• 80 g Butter
• 60 g sugar
• 1 packet vanilla sugar
• 125 g flour
• 1 tsp Baking powder
• 10 sheets white gelatin
• 600 g yogurt (0.1% fat)
• 400 g whipping cream
• 100 g sugar
• 2 packs clear gelatin for cooking
• 1 tsp Cornstarch
• 300 ml water
• 50 ml raspberry syrup
• 500 g thawed frozen mixed berries
• 2 tbsp sugar
• 100 g whipped cream (for garnish)

Instructions

1. 1.

   Combine all dough ingredients in a bowl and knead into a smooth batter. Pour into a springform pan lined with parchment paper and bake at 200°C for 10-15 minutes. Remove and let cool.

2. 2.

   Soak gelatin sheets in cold water for 10 minutes, then dissolve in a small pot until liquid. Mix yogurt with sugar. Blend 2 tbsp of this mixture with the gelatin liquid, then fold into the remaining yogurt. Whisk cream to stiff peaks and fold in. Place a ring around the cooled cake base, pour the yogurt mixture over it, and refrigerate for about 2 hours.

3. 3.

   Whisk clear gelatin, sugar, cornstarch, and raspberry syrup until smooth; bring water to a boil in a small pot. Drain berries well. Stir the cornstarch into the boiling water, bring to a boil again, then fold in berries. Set aside to cool slightly. Pipe whipped cream with a star tip onto the top rim of the cake. Pour the cooled glaze over the cake and chill for another 2-3 hours. Remove the ring, slice the finished cake, and serve.