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140 g dry biscuits
100 g apple pulp
125 g yogurt
60 g coconut rapè
200 g spreadable fresh cheese
30 g potato starch
120 g whole cane sugar
natural vanilla extract
100 ml whipping cream
250 g fresh raspberries
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Blend the biscuits with the apple pulp in a food processor and place the mixture on the bottom of a square cake pan lined with parchment paper. Apply a little pressure on the surface with the help of a spoon trying to compact it into a uniform layer.
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In a bowl, mix the yogurt with the spreadable cheese, cream, coconut rapè, starch, sugar and vanilla extract with an electric whisk. Pour the mixture onto the biscuit base and bake in a well preheated oven at 180°C for 25 minutes.
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Let the cake to cool completely, put it on a serving plate or a pan, spread the cold cream on the surface with the help of a spoon, then spread the raspberries. Let the dessert rest in the fridge for at least 30 minutes before serving.
