Raspberry and Yoghurt Slices
ready in 3 h. 20 min.
soft butter (for the baking tray and the frame)
- 2 ¾ cups
- 3 teaspoons
unwaxed Lime (juiced, zest grated)
- ¾ cup
- 1 tablespoon
- ⅔ cup
- ⅔ cup
Heat the oven to 180°C (160°C in a fan oven), 375°C, gas 5 and grease the baking tray and the baking frame. Line the baking tray with greaseproof paper and place the frame on top.
Sift the flour and the baking powder into a mixing bowl. Stir in the lime juice and zest, the sugar, vanilla sugar, mineral water and the oil. Add the eggs one after the other.
Transfer the mixture to the baking tray, spread evenly and bake in the middle of the oven for around 20 minutes. Remove from the oven and leave to cool.
To make the topping, soften the gelatine in cold water.
Mix together the yoghurt, sugar and vanilla sugar.
Place the wet gelatine in a pot and allow to dissolve. Add 2 tbsp of the yoghurt mixture and then fold the gelatine into the remaining yoghurt. Place in the fridge to steep.
Fold the whipped cream into the yoghurt mixture and spread the raspberries on the cooled cake base. Spread the yoghurt cream on top and spread evenly. Chill for an hour in the fridge.
Remove the cake from the baking frame, heat the jam and pour it over the cake. Chill for another 45 minutes. Slice and served with fresh berries.