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Saturday, July 16, 2016

Berry and yoghurt cake

How to make Berry and yoghurt cake recipe - Preparation time: approx. 25 minutes (plus resting, baking and cooling time)

Makes 12 slices

100 g butter
4 tbsp sugar
200 g flour
pinch of salt
1 egg yolk
8 sheets white gelatine
500 g yoghurt
juice of ½ lemon
200 ml cream
500 g mixed berries (fresh or frozen)
1 sachet clear cake glaze
flour for the work surface

Pre-heat the oven to 180 °C (Gas Mark 4). Mix the softened butter with 2 tablespoons of sugar, flour, salt, egg yolk and 2 tablespoons of water and knead to a smooth dough.

Roll out on a lightly floured surface and put into a springform (26 cm diameter) lined with baking parchment. Cover the springform and leave in the fridge for 30 minutes. Prick the pastry base with a fork several times and bake for around 12 minutes. Leave to cool.

Soak the gelatine in cold water. Mix the yoghurt with the lemon juice and the rest of the sugar. Squeeze out the gelatine and dissolve in 2 tablespoons of hot water. Stir into the yoghurt mixture. Beat the cream until stiff and fold into the mixture.

Spread the yoghurt cream evenly on the cake base and leave to set in the fridge. In the meantime, defrost the frozen fruit or trim, wash and drain fresh fruit if using. Remove the ring of the springform and decorate the cake with fruit. Prepare the glaze according to instructions and pour over the berries. Leave to cool.

Berry and yoghurt cake recipe
Berry and yoghurt cake recipe
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