From time to time I find a cake so nice that I do not want to bite. That’s how it was with these raspberry yoghurt tartlets with Oreo bottom. But such thoughts never stop me for long – usually only until the photos for creative fever are in the box. And fortunately, this recipe holds its promise – the tartlets were delicious!
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Raspberry yoghurt cake with Oreo bottom – no baking in the ombre look
I’m sorry for the delicious berry time always a little behind when the cold grubby weather sets in. Double Chocolate Fudge Brownies can also make me very happy, but oh, how much I love raspberries! That’s why I always have a pack of frozen raspberries in the freezer and could also wholeheartedly “yes, sure!” Call, as the German frozen foods Institute has asked us if we do not feel like a cooperation and want to create a delicious recipe with frozen products ,
Raspberries I also buy during the season (if I can not pick them myself) often as frozen food, because I usually need much more than the small fresh 125 grams of boxes in the supermarket give. In addition to the cost factor convinced me then, the consistent quality of frozen raspberries – how this is secured and many other interesting facts about frozen food you can read on the website of the Tiefkühlinstituts . For example, I found it exciting that every German eats an average of 42 kilos of frozen food. For me it is clearly 22 kilos of raspberries, 7 kilos of blueberries, 6 kilos of forest berry mixture and 6.5 kilos of spinach and broccoli – psst, the remaining 0.5 kilos could possibly be pizza!
A bit of thinking back and forth which recipe it should be now, I had to. I have already shared my two favorite raspberry cakes ( chocolate raspberry cake and raspberry meringue cake ) – the two are an absolute must at every family celebration from birthday to Christmas. So I pimped my standard Ruckizucki-Raspberry recipe and built a nice gradient. For all with little time comes the abbreviation: prepare the ground, mix everything else and put on it (1 packet of gelatin is enough then!) And from the fridge. However, patience is not only worth it visually – the different layers have a different texture and this makes it even better!
Raspberry yogurt cake with Oreo ground – you need it
The amount is sufficient for 4 small cakes with about 8 cm in diameter and 7 cm in height.
180 grams of Oreo biscuits (or other chocolate biscuits with cream)
- 1 mouthful of milk
- 500 grams of yogurt
- 100 grams of sugar
- 400 grams of cream
- 1 packet of vanilla sugar
- 2 sachets of powder gelatine
- Approximately 400 grams of TK raspberries
- Two or three extra cookies as decoration
Raspberry yoghurt cake with Oreo soil – That’s how it’s done
First prepare the cake rings. I simply stretched double-layered aluminum foil around the floor. Then put the Oreo biscuits in a lightning hacker and make them smaller. Alternatively, you can mince them with a rolling pin in a freezer bag. Then add a sip of milk and stir until a thick, creamy mass is formed. She presses her firmly on the bottom of the cake rings.
For the filling, you prepare three bowls: in one mix their yoghurt and sugar, in the second you beat the cream with the vanilla sugar stiff and in the last puree the raspberries (sweep them through a sieve if you do not like kernels!) , From these three basic ingredients you then prepare the three layers. For me, in the bottom of a lot of yogurt, a lot of raspberry sauce and some cream landed and at the top it will be less yogurt and raspberries and more cream. You do not have to weigh anything here – it will always taste good!
Pour the gelatine in a cup and then always take one-third of it. You just have to be patient after every shift. For the first layer mix yoghurt and raspberries, prepare gelatin according to the package instructions and work in, then fold in the cream. Spread the layer on the tarts and then put them in the refrigerator for at least 1 hour. The rest of the things you keep in the fridge as long and then stir the second layer fresh and so on! Finally, let it solidify in the fridge for at least 3 hours. I kept a little bit of raspberry sauce to decorate the tartlets after that – that gives a fresh note as well. If you like it sweet, you can stir some powdered sugar under the rest of the sauce. Put another biscuit on the raspberry yoghurt tart and you’re done!
Enjoy the meal,
PS: Incidentally, we collect our favorite berry recipes here in our berry season archive – maybe there is something for you?
This recipe was developed in cooperation with the German Frozen Food Institute. Many thanks for the good cooperation!