Koelln Cream Cheese Cake with Berries

Yogurt Slices

1 Ratings
Rate now

Author: Peter Kölln

Print this recipe


For the dough:For the topping:
  • 12 sheets of gelatine
  • 300 g strawberries (alternatively fresh or frozen raspberries)
  • 1000 g yogurt
  • 100 g sugar
  • 600 g low fat crème fraîche
  • juice of 5 limes


For the dough grate the peel of 2 limes thinly and squeeze them. Mix with the remaining ingredients. Spread the dough in a deep baking tray lined with baking paper and bake.

Soak gelatine for the topping. Wash and clean the strawberries and cut into slices. Put approx. 100 g aside for decorating.

Mix yogurt, sugar, crème fraîche, lime juice and remaining strawberries.

Dissolve gelatine. Add 4 tbsp. of the cream to the gelatine, mix and stir everything into the remaining yogurt mass.

Place a frame around the cake base. Spread the topping on the cake base and refrigerate for 2-3 hours.

Cut the cake into pieces and serve decorated with strawberries.

Top/bottom heat: 150 °C

Fan assisted oven: 125 °C

Baking time: approx. 30 minutes

Preparation time: approx. 45 minutes (without waiting time)


Author: Peter Kölln

Print this recipe