{"id":7419,"date":"2018-12-14T14:24:31","date_gmt":"2018-12-14T13:24:31","guid":{"rendered":"http:\/\/ichkocheheute.de\/?p=7419"},"modified":"2018-12-14T14:37:49","modified_gmt":"2018-12-14T13:37:49","slug":"xxl-joghurtschnitte-selber-machen-homemade-giant-yogurt-slice","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2018\/12\/14\/xxl-joghurtschnitte-selber-machen-homemade-giant-yogurt-slice\/","title":{"rendered":"Homemade Giant Yogurt Slice"},"content":{"rendered":"<p><\/p>\n<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p>Yogurt slice is a sweet from the refrigerated shelves and consists of a light yogurt cream wrapped in 2 light brown biscuit plates. The yogurt slices are available in 3 different flavors: lemon, raspberry &#038; blueberry.<\/p>\n<p>In today&#8217;s post, I&#8217;ll show you how to bake a giant yogurt slice with raspberry flavor at home. Have fun baking<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<strong>Cooked\/Baked today:<\/strong> <span itemprop=\"name\">Homemade Giant Yogurt Slice<\/span><br \/>\n<strong>Difficulty:<\/strong> Medium &#8211; Difficult<br \/>\n<strong>Preparation Time:<\/strong> <meta itemprop=\"totalTime\" content=\"PT24H0M\">24 hours (incl. cooling time)<br \/>\n<strong>Category:<\/strong> Baking Recipes, Cake Recipes, Sweets<br \/>\n<strong>Our Recipe rating:<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/08\/5von5.jpg\" alt=\"\" width=\"68\" height=\"20\" class=\"alignnone size-full wp-image-97\" \/><\/p>\n<div id=\"attachment_7420\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7420\" itemprop=\"image\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/klein-P1350082.jpg\" alt=\"Homemade Giant Yogurt Slice\" width=\"1000\" height=\"562\" class=\"size-full wp-image-7420\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/klein-P1350082.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/klein-P1350082-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/klein-P1350082-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-7420\" class=\"wp-caption-text\">Homemade Giant Yogurt Slice<\/p><\/div>\n<p><strong>Ingredients for <span itemprop=\"recipeYield\">1 Homemade Giant Yogurt Slice<\/span>:<\/strong><\/p>\n<p><em>&#8230;for raspberry core:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">125 grams frozen raspberries<\/span><\/li>\n<li><span itemprop=\"ingredients\">125 milliliters water<\/span><\/li>\n<li><span itemprop=\"ingredients\">50 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 sachet cake glaze<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for sponge cake plates:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">3 eggs<\/span><\/li>\n<li><span itemprop=\"ingredients\">125 milliliters milk<\/span><\/li>\n<li><span itemprop=\"ingredients\">125 grams flour<\/span><\/li>\n<li><span itemprop=\"ingredients\">125 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">40 grams cocoa powder<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 teaspoon baking powder<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for yogurt cream:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">500 grams cream yogurt (at least 10% fat)<\/span><\/li>\n<li><span itemprop=\"ingredients\">250 grams mascarpone cheese<\/span><\/li>\n<li><span itemprop=\"ingredients\">200 milliliters cream<\/span><\/li>\n<li><span itemprop=\"ingredients\">50 grams powdered sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 heaping teaspoon honey<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 sachet vanilla sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 sachet cream stabilizer<\/span><\/li>\n<\/ul>\n<p><strong>Required kitchen gadgets, helper &#038; preparations:<\/strong><\/p>\n<ul>\n<li>Loaf pan (dimensions approx. 30cm x 10cm)<\/li>\n<li>Cling film<\/li>\n<li>Some oil to grease the loaf pan<\/li>\n<li>Tall container to puree<\/li>\n<li>Blender<\/li>\n<li>Whisk<\/li>\n<li>Small pot or saucepan for raspberry mixture<\/li>\n<li>2 mixing bowls for batter &#038; yogurt cream<\/li>\n<li>Sieve<\/li>\n<li>Mixer\/Kitchen machine<\/li>\n<li>Baking sheet + baking paper<\/li>\n<li>Baking frame (dimensions approx. 35cm x 30cm)<\/li>\n<li>Clean kitchen towels for sponge cake &#038; yogurt<\/li>\n<li>Tall container to beat stiff cream<\/li>\n<li>Spatula + dough card<\/li>\n<\/ul>\n<p><strong>Instructions for the Homemade Giant Yogurt Slice:<\/strong><br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for the raspberry core:<\/em><\/p>\n<p>Grease a loaf pan (30cm x 10cm) with some oil at the sides &#038; bottom of the pan &#038; line with a sheet of cling film as smooth as possible, then set aside until further use. In a tall container, combine 125 grams frozen raspberries, 125 milliliters water, 50 grams sugar &#038; a sachet cake glaze &#038; puree all ingredients for about 1 minute until smooth.<\/p>\n<div id=\"attachment_7421\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7421\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/1-1.jpg\" alt=\"Preparing Raspberry Core\" width=\"945\" height=\"756\" class=\"size-full wp-image-7421\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/1-1.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/1-1-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/1-1-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7421\" class=\"wp-caption-text\">Preparing Raspberry Core<\/p><\/div>\n<p>Pour the pureed raspberry mixture into a saucepan, bring to a boil over medium heat &#038; allow to simmer for about 1 minute while stirring constantly until the mixture thickens a bit. Pour the hot raspberry puree into the prepared baking pan and set it aside for cooling.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for sponge cake plates:<\/em><\/p>\n<p>Preheat the oven to 180\u00b0C (top\/bottom heat) in good time. Line a baking sheet with parchment paper and place a baking frame on it. In a large mixing bowl, combine 3 eggs, 125 grams sugar &#038; 125 milliliters milk &#038; mix together until fluffy with a blender or a kitchen machine for 2 &#8211; 3 minutes.<\/p>\n<div id=\"attachment_7422\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7422\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/2-1.jpg\" alt=\"Preparing &#038; Baking Sponge Cake\" width=\"945\" height=\"756\" class=\"size-full wp-image-7422\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/2-1.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/2-1-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/2-1-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7422\" class=\"wp-caption-text\">Preparing &#038; Baking Sponge Cake<\/p><\/div>\n<p>Next get a sieve &#038; sift 125 grams flour, 40 grams cocoa powder (use less cocoa powder if you want the color to match the lighter original) &#038; 1 teaspoon of baking powder to the egg mixture. Use a whisk or spatula to gently fold in flour, cocoa powder &#038; baking powder &#038; then pour the mixture onto the prepared baking sheet.<\/p>\n<div id=\"attachment_7423\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7423\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/3.jpg\" alt=\"Cutting Sponge Cake\" width=\"945\" height=\"756\" class=\"size-full wp-image-7423\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/3.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/3-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/3-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7423\" class=\"wp-caption-text\">Cutting Sponge Cake<\/p><\/div>\n<p>Put the sponge cake into the preheated oven for about 15 minutes, then remove it from the oven &#038; allow to cool slightly. Remove the baking frame, for that drive along the edges with a blunt &#038; then carefully overthrow sponge cake onto a clean kitchen towel.<\/p>\n<p>Peel off the baking paper &#038; cut the sponge cake sheet into 2 equal sized pieces (approx. 30cm x 17cm) with a knife, then set aside until further use.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for yogurt cream:<\/em><\/p>\n<p>Put 200 milliliters whipping cream along with 1 sachet each of vanilla sugar &#038; cream stabilizer in a tall container and beat until stiff with a blender. Line a mixing bowl with a clean kitchen towel &#038; put 500 grams of cream yogurt into the lined bowl. Fold together &#038; screw in the kitchen towel to squeeze almost all liquid out of the yogurt. <\/p>\n<div id=\"attachment_7424\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7424\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/4.jpg\" alt=\"Preparing Yogurt Cream\" width=\"945\" height=\"756\" class=\"size-full wp-image-7424\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/4.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/4-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/4-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7424\" class=\"wp-caption-text\">Preparing Yogurt Cream<\/p><\/div>\n<p>Then put yogurt along with 250 grams mascarpone cheese, 50 grams powdered sugar &#038; 1 teaspoon honey into a separate mixing bowl and stir together with a blender for about 1 &#8211; 2 minutes until creamy. Add the whipped cream to the creamy yogurt mixture and fold in with a spatula or whisk.<\/p>\n<p><em>&#8230;for the giant yogurt slice:<\/em><\/p>\n<p>Spread the first sponge cake plate with half of the prepared yogurt cream, preferably using a piece of cardboard or a small board for the edges and corners. Then lift the raspberry core out of the mold by pulling at the cling film ends, then carefully drop it on the middle of the cream layer and peel off the cling film.<\/p>\n<div id=\"attachment_7425\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7425\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/5.jpg\" alt=\"Building Yogurt Slice\" width=\"945\" height=\"756\" class=\"size-full wp-image-7425\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/5.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/5-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/12\/5-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7425\" class=\"wp-caption-text\">Building Yogurt Slice<\/p><\/div>\n<p>Spread the remaining cream onto the raspberry layer &#038; smooth down evenly (again use a piece of cardboard or small cutting board here). Then carefully press on the second sponge cake plate onto the yogurt cream, remove any excess cream on the edges with a dough card &#038; put the yogurt slice in the refrigerator for 4 hours (better overnight) to cool.<\/p>\n<p>Get the done giant Yogurt slice out of the oven &#038; serve. I wish you lots of fun baking \ud83d\ude09<\/p>\n<p><strong>Video Tutorial:<\/strong><\/p>\n<p>Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n<p><iframe loading=\"lazy\" width=\"480\" height=\"360\" src=\"\/\/www.youtube-nocookie.com\/embed\/JkL1w49ujx4?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Yogurt slice is a sweet from the refrigerated shelves and consists of a light yogurt cream wrapped in 2 light brown biscuit plates. The yogurt <a class=\"more-link\" href=\"https:\/\/ichkocheheute.de\/en\/2018\/12\/14\/xxl-joghurtschnitte-selber-machen-homemade-giant-yogurt-slice\/\">weiterlesen&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":7420,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7,10,12],"tags":[],"class_list":["post-7419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-backen-baking","category-kuchen-cakes","category-suesses-mehr-sweets-more","category-suessigkeiten-sweets"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Homemade Giant Yogurt Slice - ichkocheheute.de<\/title>\n<meta name=\"description\" content=\"Find the recipe for Homemade Giant Yogurt Slice &amp; other recipes including step by step guides and pictures at ichkocheheute.de\/\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ichkocheheute.de\/2018\/12\/14\/xxl-joghurtschnitte-selber-machen-homemade-giant-yogurt-slice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Giant Yogurt Slice - ichkocheheute.de\" \/>\n<meta property=\"og:description\" content=\"Find the recipe for Homemade Giant Yogurt Slice &amp; 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