- For the filling and topping
- 40 grams Dark couverture chocolate
- 5 white Gelatin sheet
- 1 lemon
- 100 grams sugar
- 1 pinch salt
- 2 egg yolks
- 350 grams Greek yogurt
- 350 milliliters Whipped cream
- 1 packet clear Pie glaze
- 3 Tbsps sugar
- 3 Tbsps red Currant juice
- 600 grams Raspberries
- 50 grams slivered almonds
For the cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with sugar, salt and 2 tablespoons of hot water until frothy. Fold in the egg whites. Mix flour and cornstarch, sift over batter and fold in. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 200°C (approximately 400°F) oven for 20 to 25 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake.
For the shortcrust, mix flour, butter in small pieces, salt and sugar and knead to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface to a circle large enoughto line the bottom of a 26 cm (approximately 10-inch) diameter springform pan. Place the dough in the pan and prick several times with a fork. Bake in preheated 225°C (approximately 425°F) oven for 12 to 15 minutes. Cool.
Place the shortcrust on a plate. Cut the cake crosswise into 2 even layers. Melt the chocolate and drizzle over the shortcrust pastry. Place a cake layer on top. (Reserve the other layer for another use.) Place a cake ring around it.
Soak gelatin in cold water for 5 minutes. Grate the lemon zest and squeeze the juice. Beat sugar, salt, egg yolks, lemon juice and zest until fluffy. Dissolve the gelatin dripping wet over low heat. Stir yogurt into the egg yolk mixture then stir in the gelatin. Beat the cream until stiff and fold in. Spread over the cake layer and smooth the top. Refrigerate for 1 to 2 hours.
Prepare glaze with sugar and water according to the instructions. Stir in the currant juice. Place the raspberries on the cake. Spread with the glaze. Refrigerate for 1 hour. Toast the almonds and cool. Carefully remove the cake ring and press the almonds on the sides of the cake.