Berry Topped Yogurt Cream Cake
- For the dough
- 125 grams
- 50 grams
- 1 packet
- 1 pinch
- 2 tablespoons
- 70 grams
Pastry flour (for the work surface)
For the dough: Combine all the ingredients and knead on a floured work surface until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Line the bottom of a 24 cm (approximately 9 1/2-inch) springform pan with parchment paper. Press the pastry into the bottom of the pan and bake until golden brown, 10-15 minutes. Remove from the oven and let cool. Remove the shortcrust from the pan, remove the parchment and set the shortcrust on a plate with the cake ring around it.
For the yogurt cream: Soak 8 sheets of gelatin in cold water. Whip the cream to stiff peaks. Beat the cream cheese with sugar, lemon juice and yogurt until smooth and well combined. Place the dripping wet gelatin in a saucepan and stir over low heat until dissolved (don't boil). Stir the dissolved gelatin into the cream cheese mixture. Fold in the cream. Spread over the cooled shortcrust and refrigerate at least 6 hours.
Soak the remaining 2 gelatin leaves in cold water and squeeze dry. Thaw the berries in a colander set over a bowl to catch the juices. In a saucepan, bring 100 ml (approximately 1/2 cup) of the drained juice and the vanilla sugar to a boil, remove from heat and add the gelatin, stirring until dissolved. Spread the berries on the cake surface and coat with the juice. Refrigerate until set. To serve, remove the cake ring and cut the cake into 16 pieces.