Yogurt Slices with Raspberries and Vanilla Cream

For this recipe, I recommend using fresh raspberries. If you dont have them, you can also use frozen ones, but make sure to thaw them first. Of course, you can also choose other seasonal fruits (blueberries, apricots, peaches, plums, cherries, etc.).

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Vanilijeva krema

  • 250 g Sweet cream

  • 125 ml Milk, whole milk

  • 120 g Egg, egg yolk, fresh

  • 50 g Sugar, white

  • 1 bag Sugar, white

  • pieces Vanilla, extract, imitation

  • 1 pinch Salt, table

Yogurt biscuit

  • 4 pieces Egg, fresh

  • 180 g Sugar, white

  • 1 bag Sugar, white

  • 100 ml Oil, plant, sunflower

  • 100 ml Yogurt, plain, from whole milk

  • 270 g Wheat flour, white, multi-purpose

  • 6 g Baking powder

  • 350 g Raspberries

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a small rectangular baking dish with butter and dust it with flour (remove any excess flour).

  2. Separate the egg whites and yolks into two bowls. Add regular sugar and vanilla sugar to the yolks and whisk until frothy. Add yogurt and oil, and mix well. Then gently fold in the flour and baking powder.

  3. Beat the egg whites into stiff peaks, and gently fold them into the yogurt mixture in two or three additions. Pour the batter into the prepared baking dish and arrange the raspberries on top. Bake the sponge cake in the preheated oven for about 25 minutes. Once baked, let it cool completely.

  4. Whisk the egg yolks with milk, regular sugar, vanilla sugar, vanilla extract, and a pinch of salt.

  5. Heat the sweet cream until it boils. Remove from heat and slowly whisk in the egg yolk mixture in a thin stream. Return to the stove and cook, stirring constantly, until the sauce thickens (to about 82 degrees Celsius). Strain the prepared sauce through a fine sieve if needed, cover it with plastic wrap touching the surface, and let it cool to room temperature.

  6. Cut the cooled cake into slices, place them on plates, pour the cooled vanilla cream over them, and serve.

Nutrition Information (Per 100g)

  • Calories: 246.59 kcal
  • Fat: 9.75 g
    • Saturated Fat: 4.94 g
  • Carbohydrates: 32.14 g
    • Sugars: 16.4 g
  • Protein: 5.66 g
  • Fiber: 1.71 g