Raspberry cake with yogurt and white chocolate

Raspberry, Yogurt, and White Chocolate Cake

This raspberry, yogurt, and white chocolate cake is a true delicacy, perfect for any occasion. Combining the fluffy base with the smooth cream and juicy raspberries, this dessert is sure to become a favorite among your loved ones. Besides its flavor, the recipe is simple, giving even those less experienced in cooking a chance to shine in the kitchen.

Preparation time: 30 minutes
Baking time: 35 minutes
Cooling time: 4-12 hours
Total: 4-12 hours and 20 minutes
Number of servings: 10 servings

Ingredients

For the Base:
- 6 egg whites
- 225 g granulated sugar
- 300 g flour
- 240 ml milk (room temperature)
- 75 ml melted butter
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon lemon juice
- 1 teaspoon homemade vanilla extract
- A pinch of salt

For the Cream:
- 270 g yogurt
- 200 g heavy cream (32% fat)
- 40 ml water
- 5 g gelatin granules
- 3 tablespoons granulated sugar
- 150 g raspberries

For the Syrup:
- 50 ml lime syrup mixed with 120 ml still water

For Decoration:
- 400 ml sweetened liquid cream
- 120 g white chocolate

Brief History

Fruit cakes are a symbol of joy and celebration, bringing a touch of freshness and color to our tables. This raspberry, yogurt, and white chocolate cake recipe merges tradition with innovation, based on simple yet flavorful ingredients that remind us of moments spent with loved ones.

Preparing the Base

1. Preheat the oven to 190°C. It is essential to have a well-prepared oven to achieve a fluffy and even base.

2. Whip the egg whites. In a clean bowl, add the egg whites and a pinch of salt. Beat them until you achieve a firm foam. Then add half of the sugar and continue to beat until the sugar completely dissolves.

3. Prepare the wet mixture. In another bowl, combine the melted butter with the remaining sugar and milk. Mix well until the sugar dissolves.

4. Combine the dry ingredients. Sift the flour and baking powder over the butter mixture, then add the baking soda mixed with lemon juice. Mix until well combined.

5. Incorporate the egg whites. Add 2-3 tablespoons of the egg white foam into the flour mixture, gently folding to avoid losing air. Then, fold in the remaining egg whites using a spatula.

6. Bake the base. Pour the mixture into a baking pan lined with parchment paper. If you want a 17 cm base, use a removable ring or a regular baking pan. Bake for 5 minutes at 200°C, then reduce the temperature to 190°C and bake for another 30 minutes. Check with a toothpick; if it comes out clean, the base is ready.

Preparing the Cream

1. Hydrate the gelatin. In a small bowl, soak the gelatin in 40 ml of water and let it sit for 10 minutes.

2. Whip the cream. In another bowl, whip the heavy cream with the 3 tablespoons of sugar until you achieve firm peaks.

3. Combine the yogurt and cream. Mix the yogurt with the whipped cream until it becomes a homogeneous mixture.

4. Melt the gelatin. Heat the gelatin over a double boiler, stirring constantly until the granules completely dissolve. Let it cool slightly, then incorporate it into the whipped cream and yogurt mixture.

Preparing the White Chocolate Cream

1. Melt the chocolate. Over a double boiler, melt the white chocolate together with 3 tablespoons of liquid cream, stirring constantly. Let it cool for 5 minutes.

2. Whip the cream. In a separate bowl, whip 300 ml of liquid cream until it gains volume.

3. Combine the chocolate and cream. Fold 2 tablespoons of the whipped cream into the melted chocolate, mixing with a spatula, then add the remaining cream and mix gently. Cover with plastic wrap and refrigerate for 3-4 hours.

Assembling the Cake

1. Cut the base. Once the base has completely cooled, cut it into two or three slices, depending on your preference.

2. Soak the base. Place the first slice of base on a platter in a lightly oiled removable ring. Soak with the lime syrup and water.

3. Add the raspberries and cream. Arrange the raspberries around the edge of the base, leaving some space to add the cream in the center of the cake. Add the yogurt cream.

4. Layer the bases. Continue with the next slice of base, soaking it in the same way, then add raspberries and cream again. Repeat the process until all layers are completed.

5. Cool the cake. Cover the cake with plastic wrap and refrigerate for at least 4 hours (ideally between 8-12 hours) to firm up and blend the flavors.

Decorating the Cake

1. Whip the cream for decoration. Whip the remaining 100 ml of liquid cream and use it to frost the cake.

2. Decorate with white chocolate. Place the white chocolate cream in a piping bag and decorate the cake from the bottom to the top, creating a pleasing visual effect.

3. Final cooling. Place the cake in the refrigerator for another 2 hours before serving.

Useful Tip
To add extra flavor, you can also add a bit of vanilla extract to the yogurt cream. Additionally, raspberries can be replaced with other berries, such as blueberries or blackberries, to vary the recipe.

Frequently Asked Questions

- Can I use another type of yogurt? Yes, Greek yogurt can add a creamier texture.
- How can I make the cake gluten-free? You can substitute the flour with a gluten-free alternative, such as almond flour or rice flour.
- What is the best way to store the cake? Keep the cake in an airtight container in the refrigerator for up to 3-4 days.

Serving Suggestions
This cake pairs perfectly with a fruit tea or a glass of prosecco to celebrate special moments.

Enjoy every slice of this raspberry, yogurt, and white chocolate cake, letting the flavor and joy carry you away. It is a dessert that will bring smiles to the faces of your loved ones and leave unforgettable memories. Enjoy!