Raspberry-Blueberry Gateau
Ingredients:
Method:
Mix the eggs, sugar and vanilla extract until fluffy.
Mix the corn flour and flour and fold it into the mix.
Cover the bottom of a spring form with baking paper and fill the dough into it. Bake it at 180°C for 25-30 mins.
Let base cool down and half it horizontally (e.g. with a piece of string). Put a cake ring (or spring form) around the lower half of the base.
Whip all the cream (for both fillings and decoration).
Puree the blueberries and mix them well with the yogurt and honey.
Soak the gelatin, wring excess water out and dissolve it in a few spoonful of hot water. Add it to the blueberry-yogurt mix.
Fold the share of the whipped cream carefully into the blueberry-yogurt mix.
Heat up the Blueberry jam (e.g. by putting it for a few seconds into the microwave) and spread it onto the lower half of the base.
Spread yogurt-cream mix onto the lower half of the base. Put second half of base on top,
Puree the raspberries and mix them well with the yogurt and honey.
Soak the gelatin, wring excess water out and dissolve it in a few spoonful of hot water. Add it to the raspberry-yogurt mix.
Fold the share of the whipped cream carefully into the raspberry-yogurt mix.
Heat up the raspberry jam (e.g. by putting it for a few seconds into the microwave) and spread it onto the upper half of the base.
Spread yogurt-cream mix onto the upper half of the base.
Leave the cake in the fridge for at least a couple of hours until the fillings solidify.
Use the remaining whipped cream to pipe it onto top of cake.
Ingredients
Directions
Mix the eggs, sugar and vanilla extract until fluffy.
Mix the corn flour and flour and fold it into the mix.
Cover the bottom of a spring form with baking paper and fill the dough into it. Bake it at 180°C for 25-30 mins.
Let base cool down and half it horizontally (e.g. with a piece of string). Put a cake ring (or spring form) around the lower half of the base.
Whip all the cream (for both fillings and decoration).
Puree the blueberries and mix them well with the yogurt and honey.
Soak the gelatin, wring excess water out and dissolve it in a few spoonful of hot water. Add it to the blueberry-yogurt mix.
Fold the share of the whipped cream carefully into the blueberry-yogurt mix.
Heat up the Blueberry jam (e.g. by putting it for a few seconds into the microwave) and spread it onto the lower half of the base.
Spread yogurt-cream mix onto the lower half of the base. Put second half of base on top,
Puree the raspberries and mix them well with the yogurt and honey.
Soak the gelatin, wring excess water out and dissolve it in a few spoonful of hot water. Add it to the raspberry-yogurt mix.
Fold the share of the whipped cream carefully into the raspberry-yogurt mix.
Heat up the raspberry jam (e.g. by putting it for a few seconds into the microwave) and spread it onto the upper half of the base.
Spread yogurt-cream mix onto the upper half of the base.
Leave the cake in the fridge for at least a couple of hours until the fillings solidify.
Use the remaining whipped cream to pipe it onto top of cake.
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