Yogurt Raspberry Slice

For the yogurt raspberry slice, defrost the frozen raspberries, collecting the juice. Preheat the oven to 200 °C for the batter.

Spread a baking tray with baking paper and stretch a square flexible springform pan rim in it so that it fills the entire tray size.

Beat the eggs with the sugar and the vanilla sugar until creamy. Combine the flour and baking powder and gradually add to the egg mixture, folding in as you go.

Finally, while stirring, add the oil. Pour the batter onto the sheet in the springform pan, flatten and bake for about 15 minutes until golden brown. Let cool.

For the filling, mix yogurt with sugar and lemon juice until smooth.

Whip the whipped cream until stiff and refrigerate. Soak the gelatine according to the package instructions. Meanwhile, spread the thawed and drained raspberries evenly over the whipped cream base.

Dissolve the gelatin, then mix in a tablespoon of the yogurt mixture so that it cools a bit. Only then stir the gelatin into the remaining yogurt and refrigerate for 5 to 10 minutes.

When the yogurt mixture begins to stiffen and gel, fold in the whipped cream and pour the whole thing onto the raspberry base in the springform pan.

Refrigerate for one night so that the yogurt filling sets well. A day later, make a cake glaze from the collected raspberry juice (if the juice is not enough, fill up the rest with water).

Spread the glaze evenly over the cake.

Preparation Tip:

If you are cooking the yogurt raspberry slice with fresh raspberries, make the cake glaze with a quart of cherry juice.

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