Fruity summer dream I Raspberry yoghurt cake

Super tasty for summer

This cake is not only guaranteed to be fruity and delicious, but it also omits conventional pork gelatine completely. Thanks to the fish gelatine used, it is not only high in protein but is also halal and kosher. Fish gelatine gives a melt-in-the-mouth yet slice-stable result when baking. Contrary to expectations, fish gelatine is completely tasteless.

And this is how you make our raspberry summer cake:

1. Whisk 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°C (fan: 160°C). Prepare a springform tin (Ø 26 cm). Sift the flour mixed with cornflour gradually into the egg mixture. Fold in slowly (!)
2. Bake the sponge in the preheated oven for about 20 minutes. Remove the sponge from the oven and carefully loosen it from the tin. Turn the sponge out (best 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 the gelatine well and melt it in a small saucepan over low heat. Add 2 tbsp of the yoghurt mixture to the pan and stir briefly. Then add the gelatine-yoghurt mixture to the remaining yoghurt and stir well.
4. Place the sponge on a cake plate and surround it with a cake ring. Whip the cream until stiff and fold into the gelatine-yoghurt mixture. Spread the yoghurt mixture over the sponge and smooth the surface. 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 plain flour (Type 405)
• 25 g cornflour

Topping:

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