Credit: Barbara Weisz
- 5 eggs
- 5 Tbsp. sugar
- 5 heaping Hungarian Tbsp. flour (just under 1 cup)
- ¼ tsp. baking powder
Whipped Cream Ingredients
- 1 pint heavy whipping cream (16 oz.)
- powder sugar to taste (1/3 cup)
- 1 bag trader joe’s frozen raspberries (12 oz.)
- 32 oz plain whole milk yogurt
- 7 Tbsp. sugar (1/3 cup)
- 4 tsp. Hungarian gelatin (20 gram package)
- Preheat oven to 425 degrees Lightly butter, and dust spring-form pan with flour
- In Bosch, mix 5 eggs and 5 Tbsp. sugar on high until fluffy. Hand whisk in 5 heaping tablespoons flour and baking soda until smooth. Carefully as if folding in, whisking gently in one direction, only. Might want to dust flour in rather than dropping matted clumps.
- Pour piskota batter into a 10 inch spring-form pan and bake till golden and toothpick inserted in center comes out dry. Approximately 7 to 8 minutes. Sides should begin releasing from pan.
- Remove pan to cool. After a few minutes, help release sides from pan by gently running knife blade between piskota and sides of spring-form.
- Remove sides, wash, dry and reattach when piskota has cooled completely. Will settle as it cools.
- Whip heavy whipping cream with powdered sugar until firm peaks form, set aside.
- In proper size pot, while cold, whisk together yogurt, 7 tbsp. sugar and 4 tsp. gelatin. Mix well.
- Heat up on medium heat while stirring until sugar and gelatin melt but do not bring to a boil and do not heat to the point it curdles.
- When heated through, remove from heat and stir in frozen raspberries till evenly incorporated. Add Whipped cream and mix that in till evenly incorporated also. Pour in spring-form pan over piskota and place in fridge for 3 to 4 hours before serving.
Can make night before event.