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Raspberry yogurt cake with fresh berries
Light fruit dessert

Raspberry Yogurt Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The tang of yogurt and the perfume of raspberries are a classic summer pairing. This cake focuses on lightness: a thin sponge base and an airy, refreshing mousse. It satisfies the sweet tooth without feeling heavy.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 5 hrs
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Springform Pan: For baking.
  • Whisk: For batter and cream.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F. Grease and flour the pan. Mix flour with baking powder.

Tip: Standard baking prep.
2 ✓

Cream butter and granulated sugar, add eggs one by one, then fold in flour mixture.

Tip: This Madeira-style sponge is sturdier than a airy sponge cake.
3 ✓

Bake for 20-25 minutes. Cool completely.

Tip: Hot cake melts mousse.
4 ✓

Bloom gelatin in water, then melt gently.

Tip: Do not boil.
5 ✓

Mix yogurt with powdered sugar. Temper gelatin with a little yogurt, then stir into the batch.

Tip: Prevents lumps.
6 ✓

Whip cream and fold into yogurt along with half the raspberries.

Tip: Crushing some berries creates a nice marble effect.
7 ✓

Place cake back in ring, pour mousse over it, chill 4 hours.

Tip: The ring holds the shape.
8 ✓

Decorate with remaining raspberries.

Tip: Fresh mint leaves add color contrast.

Recipe FAQ

Can I use other fruit?
Yes, blackberries, currants, or peaches work wonderfully.

Ingredients

  • 1 2/3 cups Plain Yogurt
  • 10 oz Fresh Raspberries
  • 3/4 cup Granulated Sugar
  • 3 large Eggs
  • 1 1/2 cups All-Purpose Flour
  • 1 stick Unsalted Butter (softened)
  • 1 tsp Baking Powder
  • 3/4 cup Heavy Cream
  • 1 1/2 packets Unflavored Gelatin (approx. 0.5 oz)
  • 1/4 cup Water (for gelatin)
  • 2/3 cup Confectioners' Sugar (for mousse)