Yogurt Cream Cake with Mixed Berries

5
Average: 5 (1 vote)
(1 vote)
Yogurt Cream Cake with Mixed Berries

Yogurt Cream Cake with Mixed Berries - The loosely-light cake brings a bit of summer on the plate.

share Share
print
bookmark_border Copy URL
Health Score:
5,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 6 h.
Ready in
Calories:
244
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein5 g(5 %)
Fat13 g(11 %)
Carbohydrates27 g(18 %)
Sugar added17 g(68 %)
Roughage1.2 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C6 mg(6 %)
Potassium190 mg(5 %)
Calcium99 mg(10 %)
Magnesium20 mg(7 %)
Iron0.5 mg(3 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids7.6 g
Uric acid8 mg
Cholesterol46 mg

Ingredients

for
16
Ingredients
500 grams mixed Berry (frozen)
1 egg
80 grams Cultured butter
200 grams sugar
1 packet Vanilla sugar
125 grams Pastry flour
1 teaspoon Baking powder
10 sheets white gelatin
600 grams Yogurt (low-fat)
450 grams Whipped cream
2 packets clear Pie glaze (or cornstarch)
1 teaspoon cornstarch
50 milliliters Raspberry syrup
How healthy are the main ingredients?
Whipped creamsugaregg

Preparation steps

1.

Thaw berries. For the cake, combine the egg, butter, 60 grams (approimately 2 ounces) sugar, vanilla sugar, flour and baking powder into a bowl and knead to a smooth dough. Pour the batter into a parchment paper-lined springform pan. Bake in a pre-heated 200°C (approximately 400°F) for 10-15 minutes. Remove and let cool.

2.

For the topping, soak gelatin in cold water for 10 minutes, then dissolve in a small pot. Mix yogurt with 100 grams (approximately 3-1/5 ounces) sugar. Mix in 2 tablespoons with the gelatin, then mix well into remaining yogurt mixture. Beat 400 grams (approximately 14 ounces) cream until stiff and fold into yogurt mixture. Place a cake ring around the cooled pie shell and fill with the yogurt cream mixture. Chill in the refrigerator for 2 hours.

3.

Combine pie glaze (or cornstarch) with remaining sugar until smooth. Bring 300 ml (approximately 10 ounces) of water in a small pot to boil. Stir the pie glaze mixture into the boiling water, then stir in the berries. Remove from heat and let cool slightly.

4.

Meanwhile, beat remaining cream until stiff, fill a piping dispenser with sweetened cream and decorate the outer edge of the cake. Spread berry glaze on the cake and refrigerate for another 2-3 hours. Remove cake ring. Cut cake into 16 pieces and serve.