Yogurt Cake with Raspberries

One of those desserts where its very hard to go wrong. You dont need an electric mixer for preparation, as you can mix the ingredients together with a hand whisk or spatula. The cake doesnt contain flour, and you can spice it up with any fruit you have on hand. A great addition is also a juicy fruit sauce, which you pour over the cake when serving. We used raspberries, but the cake will also be excellent with blueberries, strawberries, or blackberries.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 4 pieces Egg, fresh

  • 400 g Yogurt, plain, from whole milk

  • 4 spoon Pudding, vanilla

  • 1 bag Sugar, white

  • pieces Powdered sugar

  • pieces Lemon zest, fresh

  • 150 g Raspberries

Raspberry sauce

  • 250 g Raspberries

  • 1 spoon Juice, lemon

  • 2 spoons Powdered sugar

Steps

  1. In a bowl, beat the eggs. Add Greek yogurt, pudding powder (or starch), lemon zest, vanilla sugar, and powdered sugar or honey. Mix the ingredients well with a hand whisk to get a uniform mixture.

  2. Grease a small round baking dish (18 to 22 centimeters in diameter) with butter or line it with baking paper. Pour the yogurt mixture into it and scatter raspberries on top. Bake the cake in an oven preheated to 180 degrees Celsius for about 50 minutes.

  3. Once the cake is baked, remove it from the oven and let it cool well before serving. Sprinkle the cooled cake with powdered sugar.

  4. Before serving, prepare the raspberry sauce. In a narrow and tall container, add raspberries, lemon juice, and powdered sugar. Blend the raspberries smoothly with an immersion blender, then strain the mixture through a fine-mesh sieve to get a smooth sauce, which you pour over the cake when serving.

Nutrition Information (Per 100g)

  • Calories: 86.24 kcal
  • Fat: 3.31 g
    • Saturated Fat: 1.43 g
  • Carbohydrates: 7.6 g
    • Sugars: 5.18 g
  • Protein: 4.29 g
  • Fiber: 2.14 g