Joghurtschnitte recipe: Preparing Joghurtschnitte is easy! For the gelatin filling, put frozen raspberries, granulated sugar, gelatin fix and water in a pot. Use a hand blender and blend the ingredients, until a smooth mixture forms, then bring it to boil.

When it has boiled, pour the mixture into a long baking form lined with plastic wrap, and put it in the fridge to set.

For the sponge base, beat the eggs, granulated sugar and milk until they become frothy.

Add sifted flour, baking powder and cocoa powder to the mixture, then stir everything together with loose movements.

Pour the sponge base in a larger baking sheet lined with parchment paper. Bake it for 20 minutes at 355°F, then let it cool down completely.

For the cream, mix together the yoghurt, mascarpone, powdered sugar, whipped cream and honey in a large bowl.

Cut the sponge base into two equal parts, then spread half of the cream on one of the parts.

Place the stiff gelatin filling in the centre of the creamy side, then cover it with the other half of the cream.

Place the other sponge base part on top of the cream. Let it rest in the fridge for a bit, and it’s ready to serve!

Good luck in making the Joghurtschnitte! Enjoy!

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