Raspberry cake with yogurt and white chocolate

Raspberry, Yogurt, and White Chocolate Cake

Preparation time: 30 minutes
Baking time: 35 minutes
Cooling time: 6-12 hours
Number of servings: 10-12

A sweet introduction to the world of desserts

Who doesn’t love a decadent cake that is both a visual delight and a treat for the taste buds? The raspberry, yogurt, and white chocolate cake combines textures and flavors, creating a perfect dessert for any occasion. The raspberries add a touch of freshness, while the white chocolate brings a hint of sweetness, making this cake an ideal choice for those who appreciate balanced combinations. Not only is it a delicious dessert, but it is also a lighter option thanks to the yogurt, making it less caloric than many other cakes.

Ingredients and their benefits

To create a truly special cake, here are the ingredients you will need:

*For the sponge:*
- 6 egg whites (5 large and 1 small): The egg whites are key to a light and airy sponge.
- 225 g granulated sugar: Sweetens the dessert and helps form the structure.
- 300 g flour: Provides the solid base of the sponge.
- 240 ml milk (at room temperature): Moistens the batter and contributes to a soft texture.
- 75 ml melted butter: Adds richness and flavor.
- 1 tsp baking powder: Helps the sponge rise.
- 3/4 tsp baking soda: Provides extra density.
- 1 tsp lemon juice: Activates the baking soda and adds a touch of acidity.
- 1 tsp homemade vanilla extract: Flavors and enriches the taste.
- A pinch of salt: Balances the sweetness.

*For the cream:*
- 270 g yogurt: Fresh and creamy, it brings a pleasant acidity.
- 200 ml whipped cream: Provides a fluffy and light texture.
- 40 ml water: Used to hydrate the gelatin.
- 5 g gelatin granules: Stabilizes the cream.
- 3 tbsp granulated sugar: Sweetens the cream.
- 150 g raspberries: Adds a fruity and fresh taste.

*For the syrup:*
- 50 ml lime syrup mixed with 120 ml still water: Provides a touch of sweetness and flavor.

*For decoration:*
- 400 ml sweetened liquid cream: To coat the cake and give it an elegant appearance.
- 120 g white chocolate: Adds a decadent and sweet layer.

Step-by-step preparation of the cake

1. Preheating the oven and preparing the sponge

Start by preheating the oven to 190°C. This is the perfect time to ensure all ingredients are at room temperature, especially the milk and eggs, to achieve an even and well-risen sponge.

2. Beating the egg whites

In a clean bowl, add the egg whites and a pinch of salt. Use a mixer to beat them until frothy. Then, gradually incorporate half of the sugar, continuing to mix until a firm and glossy foam is achieved. This is a crucial step for obtaining an airy sponge.

3. Preparing the sponge mixture

In another bowl, mix the melted butter with the remaining sugar and milk. Sift the flour, baking powder, and baking soda over the butter and sugar mixture. Add the lemon juice and vanilla extract, mixing well.

4. Incorporating the egg whites

To achieve a uniform mixture, add 2-3 tablespoons of beaten egg whites to the flour and butter mixture, mixing gently. Then, add the remaining egg whites, using a spatula to incorporate them without losing the air.

5. Baking the sponge

Pour the mixture into a baking pan lined with parchment paper. If you do not have a 17 cm pan, use a larger pan and cut it later. Place the pan in the oven for 5 minutes at 200°C, then reduce the temperature to 190°C and bake for 30 minutes. Check the sponge with a toothpick; if it comes out clean, the sponge is ready!

6. Preparing the cream

Before assembling, prepare the cream. Hydrate the gelatin in 40 ml of water for 10 minutes. Whip the cream with the 3 tablespoons of sugar until it gains volume. In another bowl, mix the yogurt with the whipped cream. Heat the gelatin over a double boiler until completely dissolved, then incorporate the gelatin into the whipped cream and yogurt mixture.

7. Decorating with white chocolate

To make the white chocolate cream, melt the chocolate over a double boiler together with 3 tablespoons of liquid cream. Once melted, let it cool for 5 minutes. Then, whip 300 ml of cream until it gains volume and incorporate 2 tablespoons of this into the melted chocolate. Add the remaining cream and mix gently. Cover the bowl with plastic wrap and refrigerate for 3-4 hours.

8. Assembling the cake

When all components are ready, it’s time to assemble the cake! Cut the sponges and place the first layer on a plate, in a removable ring greased with a little oil. Soak it with the lime syrup, then place the raspberries around the edge and add the cream in the center. Continue with the next sponge, ensuring to soak it as well. Leave the cake in the refrigerator for at least 4 hours (ideally 12 hours) to firm up well.

9. Final decoration

Remove the cake from the refrigerator, carefully open the removable ring. Whip the remaining 100 ml of liquid cream and cover the cake with it. Use the white chocolate cream in a piping bag to decorate the cake starting from the base and working up to the top.

Serving and combinations

This cake is delicious when served plain, but you can pair it with a scoop of vanilla ice cream or a berry sauce for an even richer culinary experience. You can add a few mint leaves for a touch of freshness.

Frequently asked questions

1. Can I use other types of fruit?
Yes, you can experiment with other berries like blackberries or blueberries.

2. Can I replace the gelatin?
You can use agar-agar instead of gelatin for a vegetarian option.

3. How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days.

Useful tips

- Ensure all ingredients are at room temperature for a uniform texture.
- If you want a sweeter cake, you can add more sugar to the cream.
- Use high-quality white chocolate for optimal flavor.

This raspberry, yogurt, and white chocolate cake is not just a dessert, but a culinary experience that will bring smiles to the faces of your loved ones. Enjoy every slice and cherish the moments spent together! Bon appétit!