Wonderfully refreshing! Our forest fruit yoghurt cake in a summery-fresh combination with fresh fruit and fine cocoa chocolate. Guaranteed to be an eye-catcher for any occasion.
Recipe for 1 cake
Preparation time: 60 minutes, 5 hours chilling time
Ingredients Cake base :
200 g dark chocolate cookies
80 g butter
Cake cream ingredients:
250 g fruit puree or frozen berries
600 g natural and low-fat cream cheese
300 g yoghurt, 1.5% fat
10 sheets white gelatine
75 g sugar
5tbsp fruit jam
'Hauchfeine Täfelchen' as decoration
Preparation of the cake base:
- Crush the dark chocolate cookies well in a freezer bag.
- Heat the butter until it is liquid and mix with the cookie crumbs.
- Then press into a round springform pan lined with baking paper.
Preparation of the cake cream:
- Prepare the fruit puree or defrost the frozen berries and puree.
- Soak the gelatine in water and leave to soak for 10 minutes.
- Stir the cream cheese together with the yoghurt and fruit jam until smooth.
- Squeeze out the gelatine and dissolve in a tablespoon of fruit puree. Quickly stir in the rest of the puree, add the sugar and fold into the cream cheese and yoghurt mixture.
- Chill for 30-60 minutes until the gelatine sets.
Assemble the cake:
- Pour the cream into the springform pan as well and chill for a further 4 hours.
- In the meantime, sort, wash and drain the fresh, seasonal fruit.
- Remove the sides of the springform pan and decorate the cake with 'Hauchfeine Täfelchen' and fresh fruit.
Tip:
Only place the decoration on one half of the cake and place the 'Hauchfeine Täfelchen' upright in the cake cream.
