Yogurt and raspberry cake

Yogurt and Raspberry Cake – a simple and delicious delicacy

Cooking is an art, and this yogurt and raspberry cake recipe is a perfect example of simplicity and elegance. This cake not only impresses with its taste but is also an excellent choice for any occasion, whether it’s a gathering with friends or a small family celebration. And the best part? It’s easy to make, even for beginners.

Total preparation time: 45 minutes
Preparation time: 20 minutes
Baking time: 25 minutes
Number of servings: 8

Necessary ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 packets of vanilla sugar
- 6 tablespoons oil (preferably sunflower or canola)
- 5 tablespoons natural yogurt (preferably Greek for a creamier consistency)
- 200 g flour
- 1/2 packet baking powder
- A pinch of salt
- Fresh raspberries (about 200 g) – you can also use frozen raspberries, but make sure they are well drained

Let’s start the culinary adventure!

1. Preparing the ingredients
Start by gathering all the ingredients. Make sure the eggs are at room temperature for better incorporation into the mixture. If using frozen raspberries, let them thaw and drain well so the cake doesn’t become too wet.

2. Mixing the eggs
In a large bowl, beat the eggs with a mixer on medium speed. Gradually add the granulated sugar and vanilla sugar. Continue mixing until the mixture becomes frothy and light in color, about 5 minutes. This is the stage where air is incorporated, helping the cake to be fluffy.

3. Adding the oil and yogurt
Once the eggs are well mixed, add the oil one tablespoon at a time, mixing continuously. Then, add the yogurt and mix until you achieve a homogeneous mixture. The oil will add a smooth texture, while the yogurt will contribute to moisture and a delicious taste.

4. Incorporating the dry ingredients
In another bowl, mix the flour with the baking powder and salt. These dry ingredients need to be well combined to avoid lumps in the batter. Gradually add the flour mixture to the egg mixture, mixing on low speed. Continue mixing until you no longer see flour. Do not overmix, as the cake may become dense.

5. Preparing the baking pan
Grease a baking pan (about 20x30 cm) with a little oil or butter and line the bottom with parchment paper. This will prevent the cake from sticking and will make it easier to remove from the pan. Pour the prepared mixture into the greased pan, leveling the surface with a spatula.

6. Adding the raspberries
Place the raspberries on top of the batter. It’s good to spread them evenly to ensure that each slice of cake will have this fruity delicacy. The raspberries not only add a note of freshness but also a vibrant color, turning the cake into a true work of art.

7. Baking the cake
Preheat the oven to 190°C. Place the pan in the preheated oven and bake the cake for 25 minutes. It’s important not to open the oven door in the first 20 minutes to prevent steam from escaping, which could affect the baking process. Check if the cake is done using the traditional toothpick method – insert a toothpick in the center, and if it comes out clean, the cake is perfectly baked.

8. Cooling and serving
Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This is where your patience will be rewarded! Once cooled, sprinkle powdered sugar on top for an elegant appearance. You can also add a few mint leaves for a color and flavor contrast.

Serving suggestion
The yogurt and raspberry cake is excellent served with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of green tea or a strong espresso will perfectly complement this sweet treat. I encourage you to gather your friends around the table and enjoy this delicacy together.

Nutritional benefits
This cake is a good source of protein due to the eggs and yogurt, while the raspberries provide a significant amount of vitamin C and fiber. Additionally, the yogurt content offers a probiotic effect, benefiting digestion. A serving of cake has about 180 calories, making it an excellent choice for a delicious snack without overdoing it on calories.

Possible variations
If you want to experiment, you can replace the raspberries with other berries, such as blueberries or blackberries. You can also add some chopped nuts or almonds to the batter for added texture and a more pronounced flavor. If you prefer a less sweet cake, you can reduce the sugar by 1/4 cup.

Frequently asked questions

Can I use diet yogurt?
Of course! Diet yogurt can work well, but make sure you have a creamier yogurt so as not to compromise the cake’s texture.

What if I don’t have vanilla sugar?
If you don’t have vanilla sugar, you can use vanilla extract (1/2 teaspoon) or omit it completely. The cake will still be just as tasty.

How do I store the cake?
The cake stores well in an airtight container at room temperature for 2-3 days. You can also freeze it to enjoy later.

So, you have all the necessary information to prepare this wonderful yogurt and raspberry cake. It’s a simple yet flavorful recipe that will bring smiles to the faces of your loved ones. So, put on your apron and enjoy cooking!