Refreshing yogurt and raspberry cake: a delicious blend of tangy and creamy flavors

Refreshing yogurt and raspberry cake: a delicious blend of tangy and creamy flavors

This yogurt and raspberry cake combines the creamy texture of natural yogurt with the acidity of fresh raspberries, all nestled in a buttery biscuit base. The result is a refreshing dessert that has the perfect balance of fruity and rich flavors. This cake is not only delicious but also beautifully simple, making it a great choice for both beginners and experienced bakers.


Why you'll love it:

You'll love this raspberry yogurt cake for its delicious contrast of flavors and textures. Plain yogurt creates a creamy, tangy base that complements the tangy sweetness of the raspberries. The buttery biscuit base adds a delicious crunch, complementing the dessert with a satisfying texture. Its ease of preparation and visually appealing result make it a perfect choice for any home baker looking to impress.

Perfect occasion:

This cake is perfect for summer picnics, brunches or as a refreshing dessert after a hearty meal. It is also ideal for celebrations like birthdays, or simply as a weekend gift to enjoy with family and friends. Its light and fresh flavors make it suitable for hot days and any occasion that calls for a dessert that is sweet, but not too heavy.

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Decorating Tips:

replaces the word nice with empty enhance the look and flavor of this cake, consider topping it with additional fresh raspberries and a sprinkle of lemon zest just before serving. A light dusting of powdered sugar or a drizzle of raspberry coulis can also add an extra touch of elegance. For a festive look, edible flowers or mint leaves can be added as a garnish, providing a beautiful color contrast and a touch of freshness.


  • Base:
    • 200 grams of butter biscuits, crushed
    • 100 grams of unsalted butter, melted
  • Filling:
    • 300 grams of unsweetened natural yogurt
    • 2 eggs
    • 9 grams of all-purpose flour
    • 80 grams of granulated sugar
    • Zest of 1 lemon
    • 188 grams of frozen raspberries


  1. Preheat your oven and prepare a 26cm cake tin by lining it with baking paper.
  2. For the base, mix the crushed biscuits with the melted butter until well combined. Press this mixture into the bottom of the prepared pan to form a firm, even layer.
  3. For the filling, whisk together the yogurt, eggs, flour, sugar and lemon zest in a bowl until smooth. Gently incorporate the raspberries.
  4. Pour the filling onto the biscuit base and smooth the top with a spatula.
  5. Bake in the preheated oven until the filling is set and the edges are lightly browned.
  6. Let the cake cool to room temperature, then refrigerate for at least 3 hours to firm up before slicing.

Enjoy this refreshing yogurt and raspberry cake, a perfect treat that combines simplicity and delicious sophistication!

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