Raspberry and Yogurt Cake

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 200 g Graham crackers, crumbled
  • 100 g Butter, melted
  • Butter, for the baking tin
  • For the filling
  • 500 g QimiQ Classic, room temperature
  • 100 ml Condensed milk 4 % fat
  • 220 g Greek style yogurt
  • 100 g Sugar
  • 1 Lime(s), finely grated zest
  • 2 Lime(s), juice only
  • For the topping
  • 200 g QimiQ Classic, chilled
  • 300 g QimiQ Whip, chilled
  • 400 g Raspberry puree
  • 150 ml Whipping cream 36% fat
  • 100 g Mascarpone
  • 100 g Sugar
  • 4 g Vanilla sugar
  • 80 g Butter, melted
Method
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, mascarpone, sugar and vanilla sugar and continue to whip until the required volume has been achieved.
5.
Fold in the melted butter and spread onto the cake.
6.
Allow to chill for approx. 4 hours.