Philadelphia raspberry cake with 250 g natural yoghurt without baking

FOR THE BISCUIT BASE
220 g wholemeal butter biscuits
150 g butter
1 pinch of cinnamon
FOR THE FILLING
850 g double cream cheese
250 g natural yoghurt
100 g sugar
6 sheets of gelatine
½ lemon
100 g cream
FOR THE ICING
2 – 3 tablespoons sugar
150 ml red juice (e.g. blackcurrant juice)
150 ml water
350 g raspberries
1 package of red cake icing

Instructions

First, place a cake ring (Ø 26cm) on a cake plate and then grease the cake ring with a little butter and dust with icing sugar, this will make it easier to remove the ring later.

Alternatively, you can line the cake ring with cake foil.

Now for the cake base, roughly chop the biscuits and put them in a freezer bag, close the bag and use a rolling pin to finely chop the biscuits.

Next, mix the cookie crumbs with cinnamon and melted butter and fill the mixture into the cake ring and press it down with a spoon.

Then, for the cream cheese filling, soak gelatine leaves in cold water, squeeze half a lemon and stir the cream cheese with yoghurt, lemon juice and sugar until smooth.

Now whip the chilled cream in a tall mixing bowl until stiff and refrigerate. Squeeze the gelatine leaves well and dissolve them over a water bath.

Now mix 4-5 tablespoons of the cream cheese mixture with the gelatine over a water bath.
Now stir the gelatine mixture into the remaining mixture.

Now fold the cream into the cream cheese mixture and pour it onto the cake base and refrigerate the cake for at least 5 hours, preferably overnight.

Then, before serving, carefully remove the cake from the ring and spread the frozen raspberries on the cream so that everything is well covered.

Then mix the cake glaze with the sugar in a small saucepan. Then add the juice and water and bring to the boil while stirring constantly

Finally, spread the icing thinly over the berries with a spoon and chill the cake for another 30 minutes before serving. This makes 12 to 14 pieces.

Bon appetit