Strawberry and raspberry cake with yogurt and coconut cream
Ingredients for Strawberry and raspberry cake with yogurt and coconut cream
Amount | Ingredient |
---|---|
250 grams | Ladyfingers |
150 grams | Butter, very soft |
1 tbsp | Oil for the form |
8 lvs | Gelatin, white |
1st Lemon (juice) | 50 ml |
Coconut liqueur (eg, Batida de Coco) | 50 g |
Sugar | 300 grams |
Natural yoghurt | 400 ml |
Cream | 375 grams |
Raspberries | 1 Pck |
Glaze, red or clear | 375 grams |
Strawberries |
Strawberry and raspberry cake with yogurt and coconut cream Directions
1.The ladyfingers crumble in a mill or pour into a freezer bag, seal them with a rolling pin and roll over until the biscuits are all crumbling. Subsequently, these crumbs with the butter, very soft dough.
2.A cake ring (diameter 26 cm) with the oil brush and put onto a baking paper-lined pie plate. The mass of crumbs evenly into the tart ring and so push that a flat floor is created.
Soften the cream 3.For the gelatin in cold water. Halve lemon and squeeze out the juice. The coconut liqueur with lemon juice and sugar in a saucepan and heat while stirring. And dissolve the gelatine in it.
Stir in yogurt and 4.Den put the mixture cool. Once the mixture begins to gel, beat the cream and fold in stiffly. The yogurt and coconut cream to give the soil crumbs, smooth and tart in the refrigerator about 3 hours can be fixed.
5.The strawberries Wash, clean, pat dry and cut into halves. The raspberries picked, possibly Rinse and pat dry gently. The show dense cake with strawberries and raspberries. For the cast, the casting powder and cook according to package instructions spread over the fruit. Cast in the fridge to solidify. Remove the ring. Cake with a knife, loosen from baking sheet and put in another pie plate.