Super delicious for the summer

This cake is not only guaranteed to be fruity and delicious, it also does without conventional pork gelatine. Thanks to the fish gelatine used, it not only contains a lot of protein, but is also halal and kosher. Fish gelatine ensures a melt-in-the-mouth and firm result when baking. Contrary to expectations, fish gelatine is completely tasteless.

And this is how you make our raspberry summer cake:

1. Beat the eggs with the sugar on high speed for at least 5 minutes until creamy. The mixture should be light and thick. Preheat the oven to 180 degrees (fan oven: 160 degrees). Prepare the springform pan (Ø 26 cm). Mix flour with cornflour and gradually sift into the egg mixture. Fold in slowly (!).
2. Bake the sponge cake in the preheated oven for approx. 20 minutes. Take the sponge out of the oven and carefully remove from the tin. Turn out the sponge (preferably onto a wire rack) and leave to cool.
3. Soak the gelatine in a bowl of cold water for a few minutes. Mix the yoghurt with the agave syrup. Squeeze the gelatine well and melt in a small saucepan at low temperature. Add 2 tbsp of the yoghurt mixture to the saucepan and stir together briefly. Then add the gelatine-yoghurt mixture to the remaining yoghurt and stir in well.
4. Place the sponge on a cake plate and surround with a cake ring. Whip the cream until stiff and fold into the gelatine-yoghurt mixture. Pour the yoghurt mixture onto the sponge and smooth it down. Refrigerate the cake for at least 60 minutes. Finally, decorate with white chocolate shavings.

And this is what you need:

Sponge cake base:

• 3 eggs (size M)
• 100 ml agave syrup
• 50 g flour (type 405)
• 25 g cornflour

Topping:

• 150 g fish gelatine
• 500 g organic yoghurt
• 100 g agave syrup
• 200 g cream
• 500 g frozen raspberries
• 2 sachets red cake glaze
• 500 ml water
• 4 tbsp sugar