Raspberry Yogurt Cake Recipe

Name: Raspberry Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 oz raspberry jello type gelatin; 3/4 cup butter, softened; 1 tsp vanilla extract; 1 cup sugar; 2 medium eggs; 3/4 cup all purpose flour; 1/2 tsp baking powder; 1 1/3 cups heavy cream; 2 tbsp gelatin; 2 2/3 cups Greek-style yogurt; 1 None lemon, juice and zest; 1 1/3 cups fresh raspberries; None None lemon balm leaves, to decorate

Servings: persons

6 oz raspberry jello type gelatin
3/4 cup butter, softened
1 tsp vanilla extract
1 cup sugar
2 medium eggs
3/4 cup all purpose flour
1/2 tsp baking powder
1 1/3 cups heavy cream
2 tbsp gelatin
2 2/3 cups Greek-style yogurt
1 None lemon, juice and zest
1 1/3 cups fresh raspberries
None None lemon balm leaves, to decorate

1
Make the gelatin according to the package instructions and pour into a shallow dish - the gelatin should be about 1/2 inch deep. Cool then place the dish in the fridge until the gelatin has set.
2
Preheat the oven to 350u00b0F. Grease and line a 10 1/2 inch round springform cake pan. Whisk the butter, vanilla extract and 1 cup of the sugar in a bowl until pale and creamy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Fold in the rest of the flour and the baking powder then fold in 4 tbsp of the cream. Spoon into the prepared pan, level the surface and bake for about 20 mins until golden and springy to the touch. Remove from the pan and cool on a wire rack.
3
For the cheesecake layer, prepare the gelatin granules according to package. Beat together the yogurt, remaining sugar and lemon juice and zest in a large bowl. Fold 2-3 tbsp of the yogurt mixture into the liquid gelatin. Fold the gelatin mixture into the rest of the yogurt. Softly whip the rest of the cream and fold in gently.
4
Place the cooled cake in the cleaned and re-lined spring-form cake pan. Spoon over half the yogurt mixture then scatter over most of the raspberries. Spoon over the rest of the yogurt mixture and gently level the surface. Chill in the fridge for 5-6 hours until set.
5
Turn the set jello out onto a chopping board and use small hearts-shaped cutters to stamp out a 14-16 jelly hearts. Remove the yogurt cake from the pan and decorate with the jelly hearts and lemon balm leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 oz raspberry jello type gelatin, 3/4 cup butter, softened, 1 tsp vanilla extract, 1 cup sugar, and more.

Yes, Raspberry 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.

Raspberry Yogurt Cake

How did you like this recipe?

Frequently Asked Questions