Raspberry yoghurt cake

It is very refreshing, soft and light.

The raspberries inside look very attractive and give the cake a rich taste. I saw this recipe in one of the local magazines, adjusted it a little and here you go: a perfect treat for the weekend. I think it will work well with any berries of your choice. 


For the sponge cake:

  • 4 eggs
  • 80 gr sugar
  • 100 gr flour
  • 6 gr baking powder

For the cream:

  • 200 gr raspberry
  • 100 gr raspberry puree
  • 200 ml plain yoghurt
  • 60 gr sugar
  • 150 gr cottage cheese
  • 50 ml whipping cream
  • 20 gr gelatine
  • 10 ml cold water


  1. Separate the eggs, beat up the egg whites with the sugar to stiff peaks, then combine with the egg yolks, add the flour mixed with baking powder.
  2. Heat the oven to 170 C. Put the mixture into a square baking tin lined with baking parchment and bake for appr. 15 minutes. When the cake is chilled down, take a glass baking dish with a high brim, line it with plastic foil, then put the cake and the raspberries.
  3. In order to make a cream, combine the yogurt, sugar, cottage cheese, raspberry puree (push the raspberries throw the strainer to remove the seeds) and add the whipped cream. Prior to making the cream, put the gelatin into the water, wait until it sets, then heat it up in the microwave for a few seconds and add to the mixture. Pour on top of the sponge cake.

4. Put into the fridge for at least 5 hours, better overnight. Enjoy!

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