1.Knead diced butter, powdered vanilla and sugar, egg yolks, salt and flour to a smooth shortcrust pastry, add 1-2 tablespoons of cold water as needed.
2.Leave the dough cool for 1 hour.
3.Then roll out between two sliced freezer bags around (26 cm) and place them in a greased spring form tin (26 cm).
4.Pierce several times with a fork, cover with baking paper and fill with dried legumes for blind baking.
5.Pre-bake in preheated oven at 200 ° C for 15 minutes.
6.Remove paper and legumes and bake crisp for another 5 minutes. Let cool down.
7.Thaw raspberries and drain on a sieve, collecting some liquid.
8.Soak the gelatine in cold water.
9.Whip cream until stiff and chill.
10. Mix the yogurt and sugar until the sugar dissolves, stir in the raspberries.
11. Express gelatine and dissolve with 3 tablespoons of raspberry liquid over low heat. Quickly stir in a few tablespoons of yogurt cream. Then stir this cream into the remaining raspberry yogurt.
12.When the cream starts to gel, fold in the cream. Put the clean spring form edge around the shortcrust pastry, spread the cream on it and keep it cool for at least 4 hours.
13.Remove the spring form edge before serving and garnish the cake with raspberries.
Additional requirements: Freezer Bag, Baking Paper, Dried Beans/Lentils for Baking