Raspberry-Yoghurt Tart
| Ingredients | for springform pan of 18 cm ø |
| 400 g | "Der Große Bauer Raspberry" |
| 4 tbsp. | Water |
| 3 tbsp. | Sugar |
| 800 g | Cream cheese |
| Fresh raspberries and raspberry syrup to decorate | |
| 1 pack | Vanilla sugar |
| 10 sheets | Gelatine |
| 3 tbsp. | Flour |
| 60 g | Whole cane sugar |
| 1 tsp. | Baking powder |
| 6 tbsp. | Lemon juice |
| 3 | Eggs |
Making
1. grease a round springform pan.
2. beat the eggs, sugar and vanilla sugar to form a mixture.
3. add the flour and baking powder and stir the mixture by hand with a spoon.
4. pour the base mixture into the springform pan and flatten.
5. bake in a preheated oven at 180 °C (top and bottom heat) for 30-35 minutes.
6. mix the warm water and lemon juice and dissolve the gelatine in it.
7. mix the "Der Große Bauer Raspberry" with the gelatine, cream cheese and lemon juice and add the sugar.
8. leave the base to cool for 30 minutes after baking.
9. then pour the cream into the springform pan and place in the fridge for at least 2 hours.
10. remove the cake from the tin.
11. wash the raspberries and carefully spread them over the cake and garnish with raspberry syrup.
