Yogurt cake with raspberries: preparing a real summer delight
When you want something sweet in the summer, try making a yogurt cake. It's light, tender, and extremely tasty, which is exactly what you need in hot weather when your soul needs a holiday.
Food blogger Lisa Glinska shared how to make a yogurt cake with raspberries on Instagram. She noted that this product tastes best with coconut sponge cake.
Yogurt cake with raspberries.
Source: Screenshot from lizaglinskaya's Instagram
Ingredients for coconut sponge cake
- Protein - 3 pcs
- Sugar - 40 gr
- Powdered sugar - 50 gr
- Coconut flakes - 50 gr
- Flour - 15 g
Ingredients for yogurt mousse
- Milk - 250 ml
- Sugar - 80 g
- Corn starch - 20 g
- Gelatin - 10 g + 50 ml of water
- White yogurt - 500 ml
- Cream 30-33% - 300 ml
Ingredients for decoration
- Raspberries - 400 g
- Strawberries - 300 g
- Mint
How to cook
1.Prepare the coconut sponge cake. Mix powdered sugar with coconut flakes and flour.
2. Beat the whites until foamy, add sugar and beat until stiff peaks.
3. Gently combine the whites with the dry ingredients.
4. Put the dough into a 20 cm diameter mold, the bottom of which is wrapped in foil.
Incredible beauty.
Source: Screenshot from Instagram lizaglinskaya
5. Bake for 20-25 minutes at 180 degrees.
6. Freeze the sponge cake and take it out of the mold.
7. Prepare the yogurt mousse. Pour gelatin with water and leave for 15 minutes.
8. Combine milk and sugar in a saucepan, add starch. Bring to a boil and cook for 1 minute, stirring.
A very tasty dessert.
Source: Screenshot from Instagram lizaglinskaya
9. Remove from heat, pour into a bowl, add gelatin and mix.
10. Add white yogurt and mix. Add whipped cream and mix gently until smooth.
11. Assemble the cake. Wrap the bottom of the mold with cling film and put a border tape on the sides.
12. Put the sponge cake on the bottom and fresh raspberries on top.
Easy to prepare.
Source: freepik
13. Pour the yogurt mousse in the center. Put it in the refrigerator for 4-5 hours.
14 . Decorate with berries and serve.
Lisa Glinska
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