Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk
- Spatula
- Springform pan (Ø 16 cm)
- Sieve
Ingredients
- 100 g sugar
- 3 large eggs
- 1 pinch salt
- 50 g wheat flour (Type 405)
- 1 tablespoon cocoa powder
- 6 leaves gelatin
- 300 g frozen raspberries
- 70 g sugar
- 150 g yogurt
- 250 g cream
Instructions
- Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan oven and line the bottom of a springform pan (Ø 16 cm) with baking paper.
- In a mixing bowl, beat the sugar, eggs, and a pinch of salt together for about 4 minutes until pale and fluffy.
- Sift in the flour and cocoa powder, gently fold them into the egg mixture until just combined, then pour the batter into the prepared pan.
- Bake the dough in the preheated oven for about 35 minutes, then let it cool slightly before removing from the mold.
- Soak the gelatin leaves in cold water according to package instructions.
- Heat the frozen raspberries and sugar in a saucepan over medium heat until they break down into a thick puree, then strain to remove seeds.
- Dissolve the squeezed-out gelatin in the hot raspberry puree, stirring gently, and let it cool slightly before whisking in the yogurt and whipped cream.
- Chill the filling for about 30 minutes to thicken.
Notes
This dessert is great for various occasions. Serve with fresh raspberries or mint for an elegant touch! Store leftovers in the refrigerator for up to 3 days. Happy baking!
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 60mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
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