Recipe Below!
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Equipment needed:
Glass bowls https://amzn.to/2qFayc9
Mixer https://amzn.to/2vng4oz
Spatula https://amzn.to/2HGXtq2
Baking pan https://amzn.to/2HGZ6nF
Parchment paper https://amzn.to/2ESLaUl
Offset spatula https://amzn.to/2vo4ERf
Citrus juicer https://amzn.to/2EV3yfD
Grater https://amzn.to/2EVgQZp
Saucepan https://amzn.to/2JU04h5
Piping bag
Ingredients:
Cake Crust:
2 eggs
½ cup granulated sugar (100g)
3 1/2 oz all-purpose flour (100g)
Cream:
4 fl oz heavy cream (100g)
1 lemon
1 lime
7 oz Greek yogurt (200g)
Raspberry Jam:
5 oz raspberries (150g)
2 tbsp granulated sugar
1 tsp vanilla sugar
2 tsp cornstarch
2 tbsp cold water
Instructions:
Preheat the oven to 350°F(180°C).
For the Crust, beat eggs and sugar in a medium bowl with a mixer until thickened.
Stir in the flour with a spatula.
Line the baking pan with parchment paper and pour the batter onto it. Spread into an even layer with the offset spatula.
Bake for 12 minutes.
For the Cream, beat the heavy cream with a mixer until firm peaks form.
Squeeze the juice from a lemon and grate the peel of a lime.
Add lemon juice and lime peel to the whipped cream and mix gently. Add mixture to the Greek yogurt and stir until evenly combined.
For the Jam, place raspberries, sugar and vanilla sugar in saucepan and cook on medium heat.
Stir gelatine in cold water and pour it in the saucepan.
Simmer until the mixture thickens.
Break the crust into small, uneven pieces with your hands. Fill piping bag with cream mixture.
Pipe cream mixture into dessert cups. Layer with crust, jam and additional cream.
Garnish with fresh raspberries and additional lime peel.
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