Sunday, 21 April 2013

Raspberry Yogurt Cake

Summer is coming and we can finally feel it in the air. Lazy, sunny afternoon (at least here in London) calls for a nice dessert. This creamy and fruity cake is absolutely perfect. It reminds me panna cotta a little bit but its more creamy and the fruits inside make a big difference.  I find it quite difficult to stop on one piece….

Ingredients (make 12 piecies):
For the cake:
·         750 g full fat greek style yogurt
·         1 tbsp. Vanilla extract
·         12g Splenda
·         24 g gelatine (powder)
·         200 g whipping cream, cooled
·         300 g frozen raspberries

For the raspberry cream
·         125g mascarpone cheese
·         2 tbsp. raspberries
·         2 tbsp. splenda

·         Line a 22 diameter springform tin with baking paper. You will need to cut a circle for the base and a long, 15cm wide strip of paper that you will use to line the side of the tin.
·         In a big bowl mix yogurt with splenda.
·         Dissolve gelatine in ¼ cup of hot water. Add 4 tbsp. of yogurt mixture to gelatine and mix well until gelatine well dissolved.
·         Combine gelatine mixture with yogurt.
·         Whip the cream and add gently to yogurt mixture.
·         Add frozen raspberries (put aside 2 tbsp. for the cream) and mix it all very gently.
·         Pour the mixture into the tin and refrigerate for at least 2 hours.

·         Mix mascarpone with raspberries and splenda. Spread the cream on the top of set cake.

Enjoy :)

Carbohydrates and Calories:
Whole cake
1 piece

Source: Adapted from Moje Wypieki


  1. Muszę spróbowac! :) Uwielbiam serniki :D

  2. I love that this uses yogurt, plus raspberry. Sounds divine!

  3. Looks very delicious! And looks so beautiful with those berries!

  4. Looks wonderful - thanks.

    BUT any ideas on replacing gelatine for vegetarians?

    1. Hmmm thats a tricky question. I found this article about gelatine substitutes but Ive never tried any and dont know how it works. Hope it helps :)

    2. I wonder if Fruit pectin that is used to make freezer jam would work. Is Vegetarian.

  5. Hello Ewelina,
    I made your cake today and was not sure if I should put it in the fridge or the freezer. First I tried the fridge but the cake was way to soft. Then I put it in the freezer and it came out very solid and I had difficulties cutting it. Did I do something wrong? Where do you usually put the cake? I would be very happy if you could help :)

    1. Im so sorry Stefanie your cake didn't work. How long did you keep it in the fridge? Did you put the right amount of gelatine? I put the cake in the fridge for couple of hours and it sets nicely (freezer is not a good idea I think).
      Other thing I can think of is the yogurt. Did you use greek style yogurt ? Its much thicker than a natural yogurt. Hope it helps and your next cake will be yummy :)

    2. Thank you for your answer and your suggestions. I will have another try today and see if it works better. I used German Quark which I thought was very similar to Greek yogurt but maybe that was the mistake.

    3. Please let me know how it worked this time :) Im sure with greek yogurt it will be better

  6. could you convert grams into cups, tablespoons

  7. For the cake:
    750 g full fat greek style yogurt - 3 cups
    1 tbsp. Vanilla extract
    12g Splenda - half cup
    24 g gelatine (powder) - 6 tsp
    200 g whipping cream, cooled - a bit less than a cup
    300 g frozen raspberries - 1 and 1/3 cup

    For the raspberry cream
    125g mascarpone cheese - half cup
    2 tbsp. raspberries
    2 tbsp. splenda

    Enjoy :)