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EatSmarter exclusive recipe

Raspberry-Yogurt Cakes

with Lime Custard
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Raspberry-Yogurt Cakes

Raspberry-Yogurt Cakes - Simply scrumptious: Easy, delicious and lovely to look at!

Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
265
calories
Calories
0
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Ingredients

for
6
pieces
6
5 ounces
1 pinch
3 ounces
1 ounce
4 sheets
white Gelatin
¾ cup
1
large Lime
5 ounces
11 ounces
½ cup
1 ounce
white Chocolate (or to taste)
1 tablespoon
chopped Shelled pistachio (or to taste)
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Preparation

Kitchen utensils

1 Pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Tablespoon, 1 Fine grater, 1 Fine-mesh sieve, 1 Slotted spatula, 6 Cookie cutter rings (10 cm diameter), 1 Brush, 1 Hand mixer, 1 deep bowl, 1 Parchment paper, 1 Plastic wrap, 1 Offset spatula, 1 Citrus juicer, 1 Whisk

Preparation steps

1.
Raspberry-Yogurt Cakes preparation step 1

Combine 4 eggs, 50 grams (approximately 1/4 cup) of sugar and the salt in a bowl. Beat with a hand mixer until creamy.

2.
Raspberry-Yogurt Cakes preparation step 2

Whisk the flour and grated coconut into the egg mixture. Line a baking sheet with parchment paper.

3.
Raspberry-Yogurt Cakes preparation step 3

Spread the batter onto the prepared sheet and smooth with an offset spatula. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown and springy to the touch, 8-10 minutes. Let cool slightly in pan, then invert cake onto a wire rack and carefully remove parchment. Sprinkle cake with 1 teaspoon sugar and brush lightly with water.

4.
Raspberry-Yogurt Cakes preparation step 4

With a cookie cutter (about 10 cm diameter) (approximately 4 inches in diameter), cut out 6 rounds from the cake, wrap in plastic wrap and set aside.

5.
Raspberry-Yogurt Cakes preparation step 5

Soak the gelatin sheets in a bowl of cold water until softened, about 10 minutes. Separate the remaining eggs. Reserve whites. Beat yolks with 50 g (approximately 1/4 cup) of sugar in a bowl until fluffy with the hand mixter. In a saucepan, bring milk to a boil. Remove from heat and let cool slightly. Slowly add hot milk into yolk mixture, whisking constantly.

6.
Raspberry-Yogurt Cakes preparation step 6

Heat the egg-milk mixture in a bowl over a hot water bath, stirringr constantly, until thickened and creamy. Remove from heat. Add the softened gelatin and stir until dissolved and thoroughly combined. Let the mixture cool for 5 minutes.

7.
Raspberry-Yogurt Cakes preparation step 7

Rinse the lime in hot water, wipe dry and finely grate the zest. Squeeze juice from the lime and stir juice and zest into the gelatin mixture along with the yogurt. Chill in the refrigerator until it begins to set, about 45 minutes, stirring occasionally.

8.
Raspberry-Yogurt Cakes preparation step 8

Set the rings molds on a baking sheet and place the cake rounds in the rings. Pick over the raspberries and gently rinse and dry if necessary. Reserve some for garnish. Place remaining raspberries, stem side down, on top of cake rounds.

9.
Raspberry-Yogurt Cakes preparation step 9

Beat the egg whites with the remaining sugar until stiff. Whip the cream until stiff. First stir the whipped cream into the gelatin mixture, then gently fold in the beaten whites. Spread the gelatin mixture over the berries, smoothing with the spatula, and refrigerate until completely set, 2-3 hours. Remove cakes from the rings. Garnish with reserved raspberries, grated white chocolate and chopped pistachios and serve immediately.

Health information

Exact nutritional values of this recipe  
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein10 g(10 %)
Fat11 g(9 %)
Carbohydrates28 g(19 %)
Sugar added18 g(72 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.4 μg(7 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate40 μg(13 %)
Pantothenic acid1 mg(17 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C14.3 mg(15 %)
Potassium274 mg(7 %)
Calcium130 mg(13 %)
Magnesium33 mg(11 %)
Iron1.5 mg(10 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids6 g
Uric acid14 mg
Cholesterol176 mg
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