Ingredients (12 pieces):
For the base:
50 g sesame seeds
50 g pistachio kernels
150 g butter cookies
50 g liquid honey
100 g soft butter
For the cream:
6 gelatin sheets
200 g raspberries
500 g strawberries
500 g Greek yogurt
100 g sugar
300 g whipping cream
For decoration:
2 tablespoons honey
remaining sesame seeds and pistachios
Preparation
1. Prepare the cake base
Lightly toast the sesame seeds in a dry pan until golden and let cool. Line a 26 cm diameter cake pan with baking paper.
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Coarsely chop the pistachios. Place the cookies in a bag and crush them with a rolling pin into fine crumbs.
Mix the cookie crumbs, sesame seeds, pistachios (reserve some for decoration), 50 g honey, and soft butter. Spread the mixture evenly on the bottom of the pan, press firmly, and place in the refrigerator for about 30 minutes.
2. Prepare the cream
Soak the gelatin in cold water.
Sort the raspberries, rinse if necessary. Wash the strawberries, remove the stems, and cut in half or quarters.
Mix the yogurt with sugar.
Squeeze the soaked gelatin and melt it over low heat. Stir in a few tablespoons of the yogurt mixture, then pour everything into the remaining yogurt and mix well. Leave for 5–10 minutes until the mixture starts to thicken slightly.
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Whip the cream until stiff and gently fold it into the yogurt mixture. Then carefully fold in about two-thirds of the berries.
3. Set the cake
Spread the cream over the chilled base and smooth lightly. Keep the cake in the refrigerator for about 3 hours until set.
Before serving, decorate with the remaining strawberries and raspberries, sprinkle with the remaining sesame seeds and pistachios, and drizzle with 2 tablespoons of honey.
Tip: this cake is best served well chilled. If you prefer a fresher taste, you can reduce the sugar, as the honey and berries also provide sweetness.
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