Yoghurt Cake

Preparation in 80 minutes

Ingredients

Cake
135g Sables with almonds and spelt
50g butter (liquid)
2 egg whites
2 egg yolks
80g double cream
350g Greek yoghurt
80g sugar
25g starch

Grated zest of 1 lemon
1 tsp vanilla extract

Raspberry sauce:
250g raspberries
Approx. 40g sugar (or to taste)

Preparation: 30 minutes
Cooling time: 30 minutes

Preheat the oven to 150°C (fan).
Finely grind the Sablés in a blender or crush them in a plastic bag using a rolling pin. Melt the butter in a small frying pan and mix in the Sablés crumbs. Spread the mixture over the prepared base (22-24cm diameter).
Press down the mixture well with the back of a spoon and refrigerate.
Beat the egg whites until stiff. Whip the double cream until stiff.
Mix the Greek yoghurt well with sugar, lemon zest, starch, vanilla and egg yolk.
Add the beaten egg white and cream to the yogurt mixture. Spread the mixture evenly over the biscuit base.
Place the tin in the oven and cook for approx. 50 minutes.
Place the cake on a cake rack and allow to cool in the tin.
For the raspberry sauce: Add the raspberries and sugar to a saucepan and bring to the boil slowly, then allow to simmer gently for 5-10 minutes.
Pass the still warm fruit mixture through a sieve into a bowl so that the seeds are kept back.
Serve the sieved raspberry sauce with the yogurt cake.

Recipe by Veronika Studer

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