I´ve thought about it for three years. Every time I saw a young women with short hair or a celebrity would cut their hair, I got this longing, combined with a pang of jealousy. Why did they all look so pretty? Would I automatically become one of those hip young girls? Or would I look more like the reincarnation of the backstreet boys? I would ask pretty much anyone about their opinion, friends, family, complete strangers…until I finally did it and made an appointment at the hairdresser.

Well guys, I did it. I chopped it all off. My hair is the shortest it has ever been. I´m rocking a pixie and I love it. Well okay, I did have one or two mini panic attacks at the hairdresser. And when I left I wasn’t sure if I just made the biggest mistake of my life. But I guess riding your bike through windy Northern Germany does the trick. Once I got home I fell in love with the new cut. And it´s so damn practical. Just imagine all the water I´m saving every morning from now on. And no more long hours of blow drying your hair. I love it!

Now let´s get to today’s recipe. If you’re lucky (and depending on where you live) you might still get your hands on the last local raspberries. I had to search a little longer when we went foraging but we did manage to find a few and since I still needed a traditional cake recipe this month, I decided to make a raspberry-yoghurt cake. If you can´t get any raspberries, blackberries are in season for a little while longer. Otherwise I guess it´s already time to say goodbye to summer and wait for next spring. Although we shouldn’t miss out on all the wonderful things fall brings. Can´t wait for the first pumpkins and plums to arrive.

For the crust (26 cm spring form):

220 g all-purpose flour

30 g cocoa

1 tbsp. sugar

1 egg

125 g cold butter

For the filling:

375 g yoghurt

250 g quark or cream cheese

400 ml milk

½ lemon

150 g sugar

1 tbsp. vanilla extract

2 bags of agar-agar (vegetarian gelatin)

500 g raspberries

1) Knead the ingredients for the crust until you have a shiny dough. Wrap in cling foil and chill in the fridge for 30 minutes. Spread the dough into a buttered spring form and bake for 15-20 minutes in the preheated oven at 175°C degrees. Let cool completely.

2) Pour the raspberries onto the crust. Mix yoghurt, quark, lemon juice and sugar. Pour the content of agar-agar bags into the milk and heat until cooking. Let cook for 2 minutes, then mix with the yoghurt-mixture. Pour the mixture on top of the raspberries and place the cake in the fridge for at least 4 hours until it has set. Decorate with berries.

Merken