Summer Raspberry Yogurt Cake with Crunchy Almond Crust

Instructions

1. 11

   For the crust, finely crush the ladyfingers in a food processor or place them in a freezer bag and crush them with a rolling pin. Mix the crushed ladyfingers with the ground almonds, melted butter, and sugar until well combined.

2. 22

   Press the mixture firmly into the bottom of a 9-inch springform pan (lined with parchment paper). Chill the crust in the refrigerator for at least 30 minutes.

3. 33

   For the filling, soak the powdered gelatin in 50 ml of cold water for about 5-10 minutes until it swells.

4. 44

   In a large bowl, whisk together the plain yogurt, powdered sugar, and vanilla extract until smooth.

5. 55

   In a separate bowl, whip the heavy cream until stiff peaks form.

6. 66

   Gently heat the swollen gelatin in a small saucepan over low heat, or in the microwave, until it is completely dissolved. Do not boil. Let it cool slightly.

7. 77

   Stir a few tablespoons of the yogurt mixture into the dissolved gelatin to temper it, then slowly add the gelatin mixture back into the remaining yogurt mixture, stirring constantly.

8. 88

   Gently fold in the whipped cream and then carefully fold in about two-thirds of the fresh raspberries.

9. 99

   Pour the yogurt filling over the chilled crust in the springform pan. Smooth the top with a spatula.

10. 1010

    Chill the cake in the refrigerator for at least 4-6 hours, or preferably overnight, until set.

11. 1111

    Before serving, carefully remove the springform pan. Garnish the cake with the remaining fresh raspberries and, if desired, grated white chocolate.