Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Raspberry yoghurt cake served with fresh raspberries and icing sugar
Refreshing yoghurt cake with whole raspberries inside

Raspberry yoghurt cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The acidity of yoghurt and the perfumed sweetness of raspberries are a classic summer pairing. This cake is all about lightness: the sponge is thin, and the cream is airy and refreshing. It doesn't weigh down the stomach but still satisfies the craving for sweets.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform tin (22-24 cm): For baking.
  • Whisk: For the cream and batter.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the cake tin. Mix the flour with the baking powder.

Tip: Basic preparations for successful baking.
2 ✓

Cream the soft butter with the caster sugar until fluffy, then add the eggs one by one. Finally, fold in the flour mixture.

Tip: Butter sponge (Madeira style) is denser and richer in flavour than fatless sponge.
3 ✓

Bake the batter for 20-25 minutes (skewer test). Allow to cool completely.

Tip: Hot sponge would melt the cream.
4 ✓

Bloom the gelatine in the water, then warm until lukewarm.

Tip: Do not boil!
5 ✓

Mix the yoghurt with the icing sugar. Add the gelatine to the yoghurt using tempering (mixing with a little yoghurt first).

Tip: This prevents lumps.
6 ✓

Whip the cream and fold into the yoghurt base along with half the raspberries.

Tip: Breaking some raspberries can give a nice marbled pattern, but leaving them whole means they burst when eaten.
7 ✓

Place the sponge back in the tin (or use a cake ring), pour the cream over it, and chill for 4 hours.

Tip: The tin holds the cream's shape until it sets.
8 ✓

Decorate with the remaining raspberries before serving.

Tip: Even more spectacular with fresh lemon balm.

Recipe FAQ

Can I use other fruit?
Yes, any berry (blackberry, redcurrant) or peach works wonderfully too.

Ingredients

  • 400 ml Natural yoghurt
  • 300 g Fresh raspberries
  • 150 g Caster sugar
  • 3 Eggs
  • 200 g Plain flour
  • 100 g Butter (soft)
  • 1 packet Baking powder
  • 200 ml Double cream
  • 15 g Gelatine powder
  • 50 ml Water (for gelatine)
  • 80 g Icing sugar (for the cream)