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Yogurt and raspberry cake

Yogurt and raspberry cake

Baking

A light and refreshing yogurt and lemon cake on a sponge cake base, topped with raspberries and a jelly glaze: a dessert that can be prepared the day befo…

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Recipe from NeuerNutzer2009, Kahless~dewikibooks (Wikibooks), adapted by Recette de cuisine · · updated on

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This cake features a sponge cake base, a light yogurt and lemon cream, raspberries, and a jelly. It needs to be prepared in advance to allow the cream to set properly.

Ingredients and directions

  • Prep time40 min
  • Cook time20 min
  • Resting4 hr
  • Total5 hr
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$7.27 $0.61 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian

Ingredients

12 people

Sponge cake base

  • $0.70
  • $0.06
  • $0.05
  • $0.21
  • $0.02

Yogurt cream

  • $0.23
  • $0.43
  • $1.43
  • $1.94

Decoration

  • $2.20

Prices from US supermarkets for 6 of 10 ingredients; Belgian prices for the rest.

Directions

Sponge cake base

  1. Beat the eggs (whites until stiff peaks form), add the water and sugar, then incorporate the flour, cornstarch, and baking powder. Bake in a greased and floured removable-bottom pan at approximately 180 °C for about 20 minutes. Let cool.

Cream and filling

  1. Mix the yogurt with the sugar and lemon juice. ≈ 4 min
  2. Dissolve the gelatin in 6 tablespoons of water, and then add it to the mixture while it is still warm. ≈ 3 min
  3. Once the mixture begins to thicken, add the whipped cream, then pour it over the sponge cake base.
  4. Prepare the jelly by heating it with half of the amount of water indicated. Once the yogurt cream has set, arrange the raspberries on top. ≈ 3 min
  5. Pour éviter que the jelly sets, pour, and then place in the refrigerator. To speed up the process, you can use 2 packets of red glaze instead of the jelly.

The bill

Yogurt and raspberry cake

  • 2 eggs (whites whipped to stiff peaks)$0.70
  • 50 g of sugar$0.06
  • 40 g of flour$0.05
  • 20 grams of starch$0.21
  • One-quarter of a packet of baking powder$0.02
  • 200 grams of sugar$0.23
  • Juice of 1 1/2 lemons$0.43
  • 12 sheets of gelatin$1.43
  • 400 ml of full-fat liquid cream$1.94
  • 250 g of raspberries$2.20

Total$7.27

that's $0.61 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 eggs (whites whipped to stiff peaks)
  • 2 tablespoons of water
  • 50 g of sugar
  • 40 g of flour
  • 20 grams of starch
  • One-quarter of a packet of baking powder
  • 600 g of yogurt (3 small pots)
  • 200 grams of sugar
  • Juice of 1 1/2 lemons
  • 12 sheets of gelatin
  • 400 ml of full-fat liquid cream
  • 250 g of raspberries
  • 1 sachet of raspberry jelly

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