Fruity summer dream I Raspberry yoghurt cake

A real treat for summer

This cake isn’t just guaranteed to be deliciously fruity – it’s also completely free from conventional pork gelatine. Thanks to the fish gelatine used, it’s not only very high in protein, but is also halal and kosher. Fish gelatine ensures a melt-in-the-mouth texture and a firm, sliceable result when baked. Contrary to what you might expect, fish gelatine is completely flavourless.

Here’s how to whip up our raspberry summer cake:

1. Beat the eggs with the sugar on the highest setting for at least 5 minutes until creamy. The mixture should be pale and thick. Preheat the oven to 180 degrees (fan oven: 160 degrees). Prepare a springform tin (Ø 26 cm). Sift the flour mixed with cornflour into the egg mixture a little at a time. Fold in slowly (!)
2. Bake the sponge in the preheated oven for approx. 20 mins. Remove the sponge from the oven and carefully loosen it from the tin. Turn the sponge out (ideally 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 it in a small saucepan over a low heat. Add 2 tbsp of the yoghurt mixture to the saucepan and stir briefly. Then add the gelatine-yoghurt mixture to the remaining yoghurt and stir in well.
4. Place the sponge on a cake plate and surround it with a cake ring. Whip the cream until stiff and fold it into the gelatine-yoghurt mixture. Spread the yoghurt mixture over the sponge and smooth it out. Chill the cake for at least 60 minutes. Finally, decorate with white chocolate shavings.

And here’s what you’ll need:

Sponge base:

• 3 eggs (size M)
• 100 ml agave syrup
• 50 g plain 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 packets red cake glaze
• 500 ml water
• 4 tbsp sugar