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easy &quick

Raspberry and Yoghurt Cake ASIA

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Enhances the natural taste of added ingredients

Minutes

40

Difficulty

medium

Raspberry and Yoghurt Cake ASIA
Raspberry and Yoghurt Cake ASIA

Ingredients

For 1 Cake tin 26 cm Ø

  • For the base

  • 200g

    Digestive biscuits, crumbled

  • 100g

    Butter, melted

  • g

    Butter, for the baking tin

  • For the filling

  • 500g

    QimiQ Classic, unchilled

  • 75ml

    Condensed milk 4 % fat

  • 100ml

    Whipping cream 35-36 % fat

  • 80g

    Sugar

  • 1

    Lime(s), finely grated zest

  • 60g

    Lime(s), juice only

  • For the topping

  • 200g

    QimiQ Classic, chilled

  • 200g

    QimiQ Whip Pastry Cream, chilled

  • 400g

    Raspberry puree

  • 200g

    Greek style yogurt

  • 100g

    Sugar

  • 4g

    Vanilla sugar

  • 80g

    Butter, melted

  • 10g

    Gelatine

Preparation

  1. For the base: mix the biscuit crumbs with the melted butter. Press firmly into the base of a greased cake tin.

  2. For the filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Spread onto the base.

  3. For the topping: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

  4. Add the raspberry puree, cream, sugar and vanilla sugar and continue to whip until the required volume has been achieved. Dissolve the soaked gelatine and fold in quickly.

  5. Fold in the melted butter and spread onto the cake.
Some doughy looking food

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