Yogurt Raspberry Cake
Yogurt raspberry cake is a summer favorite that combines the lightness of fresh fruit and yogurt. This cake is an ideal choice for a family picnic, as a festive dessert, or simply as a weekend treat. The tartness of the raspberries perfectly harmonizes with the yogurt cream, providing a refreshing taste experience.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a cake pan with parchment paper, or grease and flour it.
2
In a bowl, whisk together the flour, baking powder, and half of the sugar.
3
In a separate bowl, cream together the butter and the remaining sugar until light and fluffy. Add the eggs one at a time, mixing until smooth.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5
Meanwhile, combine the plain yogurt and powdered sugar. Bloom the gelatin in a small amount of water according to package directions. Stir the bloomed gelatin into the yogurt mixture.
6
Whip the heavy cream to stiff peaks. Gently fold the whipped cream into the yogurt mixture.
7
Pour the yogurt cream over the cooled cake base and smooth the top. Arrange the fresh raspberries on top and refrigerate for at least 4 hours.
8
Before serving, dust with powdered sugar and garnish with extra raspberries, if desired.
