This Raspberry Yogurt Cake combines the creamy texture of natural yogurt with the tartness of fresh raspberries, all nestled in a buttery biscuit base. The result is a refreshing dessert that strikes a perfect balance between fruity and rich flavors. This cake is not only delicious but also beautifully simple, making it an excellent choice for both novice and experienced bakers.
Why You’ll Love This:
You’ll adore this Raspberry Yogurt Cake for its delightful contrast of flavors and textures. The natural yogurt creates a creamy, tangy base that complements the zesty sweetness of the raspberries. The buttery biscuit base adds a delightful crunch, rounding out the dessert with a satisfying texture. Its ease of preparation and visually appealing result make it a perfect choice for any home baker looking to impress.
Perfect Occasion:
This cake is perfect for summer picnics, brunch gatherings, or as a refreshing dessert after a hearty meal. It’s also ideal for celebrations like birthdays and anniversaries, or simply as a weekend treat to enjoy with family and friends. Its light and fresh flavors make it suitable for warm weather days and any occasion that calls for a sweet, yet not overly heavy, dessert.
Decoration Tips:
To enhance the appearance and flavor of this cake, consider topping it with additional fresh raspberries and a sprinkle of lemon zest right before serving. A light dusting of powdered sugar or a drizzle of raspberry coulis can also add an extra touch of elegance. For a festive look, edible flowers or mint leaves can be added as garnish, providing a beautiful color contrast and a hint of freshness.
Ingredients:
- Base:
- 200 grams of butter cookies, crushed
- 100 grams of unsalted butter, melted
- Filling:
- 300 grams of unsweetened natural yogurt
- 2 eggs
- 9 grams of all-purpose flour
- 80 grams of granulated sugar
- Zest of 1 lemon
- 188 grams of frozen raspberries
Instructions:
- Preheat your oven and prepare a 26 cm cake pan by lining it with parchment paper.
- For the base, combine the crushed cookies with melted butter until well mixed. Press this mixture into the bottom of the prepared pan to form a firm, even layer.
- For the filling, whisk together the yogurt, eggs, flour, sugar, and lemon zest in a bowl until smooth. Gently fold in the raspberries.
- Pour the filling over the biscuit base and smooth the top with a spatula.
- Bake in the preheated oven until the filling is set and the edges are lightly golden.
- Allow the cake to cool to room temperature, then refrigerate for at least 3 hours to firm up before slicing.
Enjoy this refreshing Raspberry Yogurt Cake, a perfect treat that combines simplicity with delicious sophistication!
