Raspberry Yogurt Cake

For raspberry yogurt cake, first separate the eggs and beat the egg whites until stiff. Beat yolks, powdered sugar, water until thick and creamy.

Combine flour with baking powder and mix well. Carefully fold in the snow. Pour the mixture into a greased springform pan and bake in the oven at 180 °C top/bottom heat for about 45 minutes.

Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, puree half of the raspberries, whip the cream with the powdered sugar and gelatine until stiff. Carefully mix in the raspberry puree, yogurt and the whole raspberries.

Spread the cream on the base, place the lid on top and refrigerate for about 3 hours.

For the topping, whip the whipped cream until stiff, puree the raspberries with powdered sugar and gently mix in. Spread the raspberry yogurt cake all around and decorate as desired.

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