EWA’S YOGURT RASPBERRY CAKE

Ever since I know Ewa, she always brings her –  I would say famous yogurt raspberry cake – to every big occasion like birthday parties. And I must confess I am not that big fan of yogurt cakes but by Ewa’s I was captured. It tastes so light and fresh! You can eat more than two big pieces without feeling stuffed. I promise! 

Another confession to make: I was never the baking kind of person but with her recipe I made my first cake two years ago and it worked more or less. The gelatin and I did had some issues but also this little problem was solved.

I am really thankful that she shared her yogurt raspberry cake recipe with me. Not only it is really easy and quick to make – at every party you can show off with this cake. If you need to impress make this one and be sure you prepare it one day in advance!

INGREDIENTS

For the dough:

  • 150g white sugar
  • 150g ground almonds
  • 3 egg whites

For the yogurt cream:

  • 500ml natural yogurt
  • 150g icing sugar
  • 1 package vanilla sugar
  • 1/2 lemon, juice
  • 7 sheets of gelatin
  • 250ml whipped cream
  • 250g raspberries

DIRECTIONS

  • Preheat the oven to 180°C.
  • Line the bottom of a spring-clip cake form (I used a 26cm form) with baking paper -make sure it is tight.
  • Whisk the egg whites in a clean bowl until stiff. Then gently fold in the ground almonds and sugar. Fill it in the cake form and bake for about 20 minutes – depending on your oven. Use a wooden tooth pick to check if the dough is ready – if something sticks to it let it a little longer in the oven.
  • Take it out and let it cool.
  • To make the yogurt cream put the yogurt, sugar, vanilla sugar and the fresh pressed lemon juice in a bowl. Use another bowl and blend the whipped cream till it is firmed. Fold in the whipped cream.
  • Prepare the gelatin – following the pack instructions. I used warm water to liquidate the sheets of gelatin. Slowly adding a few spoons of yogurt cream to the mixture and stir till everything is combined. Then adding it to the big bowl.
  • Place the raspberries to the ground of the dough and then add the yogurt cream on top. Cover all raspberries.
  • Cool and frost for at least eight hours.

 

ENJOY THIS DELICIOUS SUMMER CAKE!!!

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