Raspberry Yogurt Schnitten
Ingrediënten
Ingredients for 1 Cake Pan or Baking Frame
- Basic chocolate sponge cake batter
- 1¼ cup 150 g Raspberry marmalade
- 3 tbsp 4 cl Raspberry brandy (Himbeergeist)
- 21 oz 600 g Raspberries
- 3.5 oz 100 g Pistachio nuts, chopped
- For the Rasp6erry Mousse
- 750 g Raspberry purée
- 1 cup 120 g Confectioner’s sugar
- 8 Sheets gelatin
- ¼ cup 6 cl Raspberry brandy (Himbeergeist)
- 1½ cups 375 ml Whipped cream
For the Yogurt Mousse
- 4¼ cups 1l Yogurt
- 2 cups 250 g Confectioner’s sugar
- 12 Sheets gelatin
- ⅔ cup 150 ml Orange juice
- Zest of 1 Lemon
- 3⅔ cups 875 ml Whipped cream
For the Gelatin
- 1 cup 250 ml Water
- 7 tbsp 100 g Granulated sugar
- 4 tsp 2 cl Lemon juice
- 3 Sheets gelatin
Instructies
- Prepare the sponge cake batter according to the recipe and bake in a cake pan.
- Warm the raspberry marmalade, mix with the raspberry brandy, and brush the cake base with it.
- Place a 12x18 in (30x45 cm) baking frame around the cake (or place the cake in a deep cake pan).
- For the raspberry mousse, mix the raspberry purée with confectioner’s sugar.
- Add cold water to the gelatin.
- Dissolve the gelatin in warmed raspberry brandy, then stir into the raspberry purée.
- Carefully fold in the whipped cream.
- Spread the raspberry mousse on the cake, smooth, and chill for half an hour.
- For the yogurt mousse, mix yogurt, confectioner’s sugar, and lemon zest.
- Add cold water to the gelatin.
- Warm the orange juice and dissolve the gelatin in it, then stir into the yogurt.
- Fold in the whipped cream.
- Spread the yogurt mousse on top of the raspberry mousse, smooth, and chill for another half hour.
- Wash the raspberries and spread on top of the set mousse.
- For the gelatin, boil water with granulated sugar.
- Remove from heat and stir in lemon juice.
- Add cold water to the gelatin, remove excess, and dissolve in the still-warm liquid.
- Let cool, but do not let gel.
- Pour over the raspberries and chill for about 4 hours.
- Remove from the mold, portion, and sprinkle with chopped pistachios before serving.
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