Raspberry jelly and yogurt cake

Raspberry Jelly and Yogurt Cake - a delicacy that will win over any gourmet! This recipe combines a fluffy base, fresh raspberry jelly, and a fine yogurt cream, creating an elegant dessert perfect for any occasion. I will explain step by step how to achieve this delicious cake, adding some useful tips for an unmatched result.

Preparation time: 30 minutes
Baking time: 35 minutes
Cooling time: 6 hours (minimum)
Number of servings: 12

Ingredients:

For the base:
- 7 medium eggs (preferably free-range for a more intense flavor)
- 190 g sugar
- 100 g flour
- 40 g cocoa powder
- 5 g baking powder

For the raspberry jelly and yogurt:
- 450 g raspberries (you can use fresh or frozen raspberries)
- 100 g sugar
- 135 g natural yogurt
- 10 g granulated gelatin
- 50 ml water

For the whipped cream and yogurt:
- 400 g liquid cream (30% fat, ideal for a rich flavor)
- 60 g sugar
- 60 g natural yogurt
- 10 g granulated gelatin
- 50 ml water

For the mascarpone cream:
- 400 g liquid cream
- 60 g sugar
- 250 g mascarpone

For soaking:
- 30 ml concentrated raspberry syrup mixed with 50 ml still water

Preparation:

Step 1: Preparing the base
1. Start by preheating the oven to 180 degrees Celsius. It is essential to have the oven well-prepared to achieve an even and fluffy base.
2. Separate the egg whites from the yolks. In a bowl, mix the yolks with 70 g of sugar until the mixture becomes frothy and light in color. Add the oil and continue mixing for one minute.
3. In another bowl, beat the egg whites with a pinch of salt until you obtain a stiff foam. Gradually add 120 g of sugar, continuing to mix until the foam becomes glossy and firm.
4. Gently fold the beaten egg whites into the yolk mixture using circular motions to retain the air in the mixture.
5. Sift the flour, cocoa powder, and baking powder together, then gently add them to the mixture, stirring again with a spatula in delicate up-and-down motions.
6. Pour the mixture into a 24 cm diameter baking pan lined with parchment paper. Bake for 30-35 minutes or until a toothpick test comes out clean. Allow the base to cool completely, then slice it in half horizontally.

Step 2: Preparing the raspberry jelly and yogurt
1. Place 400 g of raspberries and 100 g of sugar in a double-bottomed pot over medium heat. Stir occasionally and cook until the syrup thickens (about 10-15 minutes).
2. Once thickened, transfer the pot to another container with cold water to speed up cooling.
3. Hydrate the gelatin in cold water, then dissolve it in a double boiler.
4. Line a 17 cm diameter pan with cling film.
5. Blend the yogurt with the cooled raspberries and dissolved gelatin. Pour half of the mixture into the pan, place the remaining whole raspberries, and top with the rest of the mixture. Leave in the fridge for at least 2 hours to set.

Step 3: Whipped cream and yogurt
1. Hydrate the gelatin in 50 ml of water, then dissolve it in a double boiler.
2. Whip the cold liquid cream with sugar until fluffy. Incorporate the yogurt and dissolved gelatin, mixing well.

Step 4: Assembling the cake
1. Line a springform pan with cling film. Place the first layer of the base and soak it with raspberry syrup.
2. Add half of the whipped cream and yogurt, then carefully remove the raspberry jelly from the pan and place it over the cream layer. Top with the remaining cream and place the other layer of the base on top, soaking it as well.
3. Leave the cake in the fridge for at least 4 hours to set well.
4. Prepare the mascarpone cream by whipping the liquid cream with sugar until airy. Incorporate the mascarpone and mix well.
5. Remove the cake from the fridge, remove the cling film from the edges, and cover it with the mascarpone cream. Decorate as desired and return to the fridge for a few hours before serving.

Serving suggestions:
The cake is perfect served with a portion of fresh fruits like raspberries or blackberries. Consider a chocolate sauce or raspberry coulis for an extra flavor boost!

Possible variations:
If you want to experiment, you can replace raspberries with other berries like blueberries or blackberries. Another option is to add a little vanilla extract to the mascarpone cream to enhance the flavors.

Nutritional benefits:
This cake is not only delicious but also packed with nutrients! Raspberries are rich in antioxidants and vitamins, while yogurt contributes to healthy digestion. This dessert can be an excellent choice for a festive meal or a special occasion.

Frequently asked questions:
- Can I use frozen raspberries? Of course! Just make sure to let them thaw and drain well before using them in the recipe.
- How can I make the cake less sweet? You can reduce the amount of sugar in the base or the mascarpone cream. Also, choose a natural yogurt without sugar for a healthier option.
- How long can the cake stay in the fridge? The cake can be kept in the fridge for 3-4 days, covered to prevent drying out.

Now that you have all the necessary information, all you need to do is put on your apron and get cooking! This raspberry jelly and yogurt cake will bring a smile to the faces of your loved ones. Happy cooking and enjoy!