Blackberry Yogurt Cake Recipe

Name: Blackberry Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs, separated; 3/4 cup butter; 1 cup granulated sugar; 2 cups full-fat yogurt; 1 1/4 cups all-purpose flour; 3/4 tsp baking powder; 1/2 lb blackberries; 5 sheets gelatin or 1 1/2 tbsp powdered gelatin, soaked in cold water; 1 cup heavy cream, whipped to stiff peaks; 2 tbsp pistachios, chopped

Servings: persons

3 None eggs, separated
3/4 cup butter
1 cup granulated sugar
2 cups full-fat yogurt
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 lb blackberries
5 sheets gelatin or 1 1/2 tbsp powdered gelatin, soaked in cold water
1 cup heavy cream, whipped to stiff peaks
2 tbsp pistachios, chopped

1
Preheat the oven to 325u00b0F. Grease a 13 x 15 inch rimmed baking tray and sprinkle with flour. Whip the egg whites and a pinch of salt to stiff peaks. Chill.
2
Meanwhile, cream the butter and 3/4 cup sugar. Beat in the egg yolks, 1 at a time. Stir in 1/3 cup yogurt. Fold in the flour and baking powder. Gently fold in the egg whites in 3 batches. Transfer to the prepared tray and smooth out. Bake for 20 mins, until a skewer comes out clean. Allow to cool.
3
For the blackberry yogurt, puree 1/4 lb blackberries with 2 tbsp sugar. Squeeze out any excess water if using sheet gelatin and melt in a saucepan over low heat with 1/4 cup yogurt. Stir into the remaining yogurt along with 2 tbsp sugar. Gently fold in the whipped cream. Divide the mixture in 1/2 and fold the pureed berries into 1/2. Spread the blackberry cream over the sponge cake then spread the remaining cream over top. Swirl a fork through both to form a marbled effect. Press the remaining blackberries into the top and chill for 2 hours.
4
To serve, cut the cake into 12 squares and sprinkle with the pistachios.

1019

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 None eggs, separated, 3/4 cup butter, 1 cup granulated sugar, 2 cups full-fat yogurt, and more.

Yes, Blackberry Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Yogurt Cake

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