Fruity summer dream I Raspberry yoghurt cake

Super tasty for the summer

This cake is not only guaranteed to be fruity and delicious, it also completely dispenses with conventional pork gelatine. Thanks to the fish gelatine used, it not only contains a lot of protein, but is also halal and kosher. Fish gelatine ensures a melt-in-the-mouth and firm result when baking. Contrary to expectations, fish gelatine is completely flavourless.

And this is how you conjure up our raspberry summer cake:

1. Beat the eggs with the sugar for at least 5 minutes on the highest speed until creamy. The mixture should be light in colour and thick. Preheat the oven to 180 degrees (fan oven: 160 degrees). Prepare a springform tin (Ø 26 cm). Gradually sift the flour and cornflour into the egg mixture. Fold in slowly (!)
2. Bake the sponge cake in the preheated oven for approx. 20 mins. Remove the sponge cake from the oven and carefully remove from the tin. Turn out the sponge cake (preferably onto a wire rack) and leave to cool
3. Soak the gelatine in a bowl of cold water for a few minutes. Mix the yoghurt with the agave syrup. Squeeze out the gelatine well and melt in a small pan over a low heat. pour 2 tbsp of the yoghurt mixture into the pan and stir briefly. Then add the gelatine and yoghurt mixture to the remaining yoghurt and stir in well.
4. Place the sponge cake on a cake plate and surround with a cake ring. Whip the cream until stiff and fold into the gelatine and yoghurt mixture. Pour the yoghurt mixture onto the sponge and smooth out. Chill the cake for at least 60 minutes. Finally, decorate with white chocolate shavings.

And this is what you need:

Sponge base:

• 3 eggs (size M)
• 100 ml agave syrup
• 50 g flour (type 405)
• 25 g cornflour

Topping:

• 150 g fish gelatine
• 500 g organic yoghurt
• 100 g agave syrup
• 200 g cream
• 500 g frozen raspberries
• 2 sachets red cake glaze
• 500 ml water
• 4 tbsp sugar