1. Allow the icing to melt by placing it in hot water. Cut the Kägi into very small pieces with a sharp knife and stir into the icing. Place the heart-shaped cake ring on a cake plate. Distribute the Kägi mixture in the cake ring and press down firmly. Place in a refrigerator and allow to set.
2. Soak the gelatine sheets in cold water. Simmer the raspberries with the water, sugar and vanilla sugar. Puree and pass through a sieve. Squeeze out the gelatine and stir into the hot raspberry puree. Stir in the yogurt, a spoonful at a time. Place in a refrigerator and allow to set slighty.
3. As soon as the edge of yogurt mixture starts to set, whip the cream and fold this in carefully. Spread over the Kägi base. Cover and allow to set in the refrigerator for about 4 hours.
4. For the decoration, soak 2 sheets of gelatine in cold water. Set aside 100 g of raspberries. Simmer the remaining raspberries with the sugar and water for approx. 5 minutes. Pass through a sieve; if necessary fill up to 200 ml with water. Bring to a simmer again. Squeeze out the gelatine and stir into the liquid. Allow to cool. Pour over the gateau and refrigerate for 2 hours, until set. Whip the cream and pipe onto the heart. Garnish with remaining raspberries.
Instead of raspberries, use other berries such as strawberries, blackberries or currants. The gateau mixture is also sufficient for a springform tin, 24 cm in diameter.
|100||g||icing, light coloured|
|2||50g packs||of Kägi Classic|
|1||sachet||of Bourbon vanilla|