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!
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
- 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.