I made this raspberry and yogurt cake after a period of heavy meals, simply because I felt the need for something refreshing and easy to prepare. There's nothing complicated here – two fluffy layers are made, one with raspberries and one plain, layered with whipped cream and a flavored syrup. I like that I don't have to be very precise with the details; I can work quickly if I know the steps.
Quick Info
Total time: about 2 hours (including cooling the layers)
Preparation time: 40-50 minutes
Baking time: 25-35 minutes per layer
Servings: 16-20, depending on how you cut it
Difficulty: medium
Recipe type: fruit cake, refreshing dessert
Ingredients
Layer 1
5 small eggs
A pinch of salt
6 tablespoons oil
200 g flour
2 packets of bourbon vanilla sugar
Half a packet of baking powder
5 tablespoons yogurt
3/4 cup sugar (approx. 150 g)
200 g raspberries (fresh or frozen)
Layer 2
5 small eggs
A pinch of salt
6 tablespoons oil
200 g flour
2 packets of bourbon vanilla sugar
Half a packet of baking powder
5 tablespoons yogurt
3/4 cup sugar
No raspberries
Soaking syrup
1 cup water (250 ml)
50 g powdered sugar (or to taste)
2 bottles of rum essence
For decoration
1 kg liquid cream (for whipping)
4 packets of cream stabilizer
Raspberry syrup (see below)
Sliced strawberries or raspberries (for decoration)
Raspberry syrup
100 g raspberries
2 tablespoons powdered sugar
2 tablespoons water
Preparation method
1. Prepare the first layer
Beat the eggs with the sugar and vanilla sugar until they lighten in color and become frothy. Gradually add the oil, one tablespoon at a time, mixing after each addition. Incorporate the yogurt. Sift the flour together with the baking powder, then add them to the mixture, mixing gently. Add the salt at the end. Pour the mixture into a baking tray lined with parchment paper. Sprinkle the raspberries over the layer (I prefer to distribute them well for a nicer appearance when cut). Place the tray in a preheated oven at 190°C. Check after 25-30 minutes; the layer should be golden and pass the toothpick test. Let it cool completely in the tray.
2. Prepare the second layer
Do exactly as for the first layer, just do not add the raspberries on top. Bake this one at the same temperature, also on parchment paper. Again, let it cool.
3. The syrup for the layers
In a bowl, mix the water with the powdered sugar and rum essence. The sugar should dissolve completely; there is no need to boil it.
4. The raspberry syrup
Place the raspberries in a small pot, add the powdered sugar and water. Cook on low heat until the raspberries soften and the syrup thickens slightly. Strain if you want a clear syrup, or leave it with the pulp, according to your preference. Let it cool.
5. The whipped cream
Whip the cold liquid cream together with the cream stabilizer until it becomes firm. Set aside some for decoration (peaks).
6. Assembly
Place the plain layer on a platter or directly in the tray. Soak it with half of the prepared syrup – you can use a brush or pour a little at a time. Spread nearly all of the whipped cream evenly (save some for the top decoration). Place the raspberry layer over the cream. Soak this layer with the remaining syrup. Cut the cake into squares or rectangles, depending on how large you want the portions to be.
7. Decoration and serving
With the reserved whipped cream, form peaks using a piping bag or a spoon. Decorate with sliced strawberries or raspberries. Finally, drizzle each piece with a little raspberry syrup.
Why I make this recipe often
It is the kind of cake I can prepare without keeping an eye on the timer. The layers come out fluffy every time, and the combination of yogurt and fruit doesn’t feel heavy. It cuts easily, and I can adapt it based on what fruits I have on hand.
Tips and variations
Tips
- Frozen raspberries do not need to be thawed before putting them on the layer.
- Let the layers cool completely before assembling; otherwise, the cream will melt.
- For whipped cream, use cream that is as cold as possible.
Substitutions
- You can use blueberries or sour cherries instead of raspberries.
- If you don’t have rum essence, vanilla essence works for the syrup.
- Vegetable cream holds up better at temperatures if you need to transport the cake.
Variations
- For a quicker version, you can use a single layer (with or without raspberries) and cut it horizontally.
- If you want more raspberry flavor, add a thin layer of raspberry syrup between the layers.
- The cake can also be assembled upside down, with the raspberry layer at the bottom.
Serving ideas
- Serve cold, straight from the fridge.
- Decorate with fresh mint or thin lemon slices for an extra touch of freshness.
- It can be placed on a large platter for festive meals or picnics.
Frequently asked questions
1. Can I use fresh raspberries or only frozen?
Both options work. If it’s in season, fresh raspberries look better when cut.
2. Can the layers be baked in advance?
Yes, they can be baked a day ahead. Keep them covered at room temperature until assembling.
3. Is cream stabilizer necessary?
If you use liquid cream (whipping cream), the stabilizer helps it stay firm longer, especially for decoration. If you use vegetable cream, it usually isn’t necessary.
4. Can I substitute yogurt with something else?
You can try sour cream, but the texture and taste will change slightly.
5. Can the cake be frozen?
I do not recommend it – the cream and fruit layers do not freeze well.
Nutritional values
Estimation for one serving (out of 20): approximately 220-260 kcal, 4 g protein, 11 g fat, 28 g carbohydrates. Values depend on how much cream you use for decoration and if you choose lighter options. Sugar and fats are at a medium level for a cream cake. It’s a dessert suitable for occasions, not for every day.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. The cream should remain firm, and the layers should not dry out. I do not recommend reheating – it is meant to be served cold. If it sits too long, the layers can become soggy from the syrup and cream, so it’s best to consume it within the first two days for the best texture.
Quick Info
Total time: about 2 hours (including cooling the layers)
Preparation time: 40-50 minutes
Baking time: 25-35 minutes per layer
Servings: 16-20, depending on how you cut it
Difficulty: medium
Recipe type: fruit cake, refreshing dessert
Ingredients
Layer 1
5 small eggs
A pinch of salt
6 tablespoons oil
200 g flour
2 packets of bourbon vanilla sugar
Half a packet of baking powder
5 tablespoons yogurt
3/4 cup sugar (approx. 150 g)
200 g raspberries (fresh or frozen)
Layer 2
5 small eggs
A pinch of salt
6 tablespoons oil
200 g flour
2 packets of bourbon vanilla sugar
Half a packet of baking powder
5 tablespoons yogurt
3/4 cup sugar
No raspberries
Soaking syrup
1 cup water (250 ml)
50 g powdered sugar (or to taste)
2 bottles of rum essence
For decoration
1 kg liquid cream (for whipping)
4 packets of cream stabilizer
Raspberry syrup (see below)
Sliced strawberries or raspberries (for decoration)
Raspberry syrup
100 g raspberries
2 tablespoons powdered sugar
2 tablespoons water
Preparation method
1. Prepare the first layer
Beat the eggs with the sugar and vanilla sugar until they lighten in color and become frothy. Gradually add the oil, one tablespoon at a time, mixing after each addition. Incorporate the yogurt. Sift the flour together with the baking powder, then add them to the mixture, mixing gently. Add the salt at the end. Pour the mixture into a baking tray lined with parchment paper. Sprinkle the raspberries over the layer (I prefer to distribute them well for a nicer appearance when cut). Place the tray in a preheated oven at 190°C. Check after 25-30 minutes; the layer should be golden and pass the toothpick test. Let it cool completely in the tray.
2. Prepare the second layer
Do exactly as for the first layer, just do not add the raspberries on top. Bake this one at the same temperature, also on parchment paper. Again, let it cool.
3. The syrup for the layers
In a bowl, mix the water with the powdered sugar and rum essence. The sugar should dissolve completely; there is no need to boil it.
4. The raspberry syrup
Place the raspberries in a small pot, add the powdered sugar and water. Cook on low heat until the raspberries soften and the syrup thickens slightly. Strain if you want a clear syrup, or leave it with the pulp, according to your preference. Let it cool.
5. The whipped cream
Whip the cold liquid cream together with the cream stabilizer until it becomes firm. Set aside some for decoration (peaks).
6. Assembly
Place the plain layer on a platter or directly in the tray. Soak it with half of the prepared syrup – you can use a brush or pour a little at a time. Spread nearly all of the whipped cream evenly (save some for the top decoration). Place the raspberry layer over the cream. Soak this layer with the remaining syrup. Cut the cake into squares or rectangles, depending on how large you want the portions to be.
7. Decoration and serving
With the reserved whipped cream, form peaks using a piping bag or a spoon. Decorate with sliced strawberries or raspberries. Finally, drizzle each piece with a little raspberry syrup.
Why I make this recipe often
It is the kind of cake I can prepare without keeping an eye on the timer. The layers come out fluffy every time, and the combination of yogurt and fruit doesn’t feel heavy. It cuts easily, and I can adapt it based on what fruits I have on hand.
Tips and variations
Tips
- Frozen raspberries do not need to be thawed before putting them on the layer.
- Let the layers cool completely before assembling; otherwise, the cream will melt.
- For whipped cream, use cream that is as cold as possible.
Substitutions
- You can use blueberries or sour cherries instead of raspberries.
- If you don’t have rum essence, vanilla essence works for the syrup.
- Vegetable cream holds up better at temperatures if you need to transport the cake.
Variations
- For a quicker version, you can use a single layer (with or without raspberries) and cut it horizontally.
- If you want more raspberry flavor, add a thin layer of raspberry syrup between the layers.
- The cake can also be assembled upside down, with the raspberry layer at the bottom.
Serving ideas
- Serve cold, straight from the fridge.
- Decorate with fresh mint or thin lemon slices for an extra touch of freshness.
- It can be placed on a large platter for festive meals or picnics.
Frequently asked questions
1. Can I use fresh raspberries or only frozen?
Both options work. If it’s in season, fresh raspberries look better when cut.
2. Can the layers be baked in advance?
Yes, they can be baked a day ahead. Keep them covered at room temperature until assembling.
3. Is cream stabilizer necessary?
If you use liquid cream (whipping cream), the stabilizer helps it stay firm longer, especially for decoration. If you use vegetable cream, it usually isn’t necessary.
4. Can I substitute yogurt with something else?
You can try sour cream, but the texture and taste will change slightly.
5. Can the cake be frozen?
I do not recommend it – the cream and fruit layers do not freeze well.
Nutritional values
Estimation for one serving (out of 20): approximately 220-260 kcal, 4 g protein, 11 g fat, 28 g carbohydrates. Values depend on how much cream you use for decoration and if you choose lighter options. Sugar and fats are at a medium level for a cream cake. It’s a dessert suitable for occasions, not for every day.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. The cream should remain firm, and the layers should not dry out. I do not recommend reheating – it is meant to be served cold. If it sits too long, the layers can become soggy from the syrup and cream, so it’s best to consume it within the first two days for the best texture.