Dreamy yogurt cake with fresh raspberries

Have you ever wondered what dreams taste like? What is their colour or aroma? Perhaps they taste of intoxicating vanilla and refreshing raspberries. Perhaps they are delicate like a sweet thought or fluffy like clouds. Maybe they are like this dreamy yogurt cake with fresh strawberries...

Dreamy yogurt cake with fresh raspberries


Sponge cake

  • 3 eggs
  • 90 g icing sugar
  • 1 sachet vanilla sugar
  • 90 g flour

The filling

  • 250 g Zelene Doline firm yogurt with 3.2 % milkfat
  • 300 g Zelene Doline vanilla yogurt
  • 150 g icing sugar
  • 1 sachet vanilla sugar
  • juice of half lemon
  • 6 sheets of gelatine
  • 6 tbsp rum
  • 50 g Zelene Doline whipping cream
  • jam
  • 400 g raspberries

Raspberries for decoration


Heat the oven to 180 °C. Whisk the eggs, icing sugar and vanilla sugar for approximately 10 minutes with an electric mixer until fluffy. Sift the flour into the mixture in spoonfuls, carefully stir it in with a whisk and pour into a round cake tin. Grease only the bottom of the tin with Zelene Doline butter. The rim shouldn’t be greased so that the mixture can rise better while baking. Bake for 12 to 15 minutes. Cool the baked sponge cake.

To make the filling, mix the yogurts with the icing sugar, vanilla sugar and lemon juice. Beat the cream until stiff. Heat the rum almost to boiling point. Soak the sheets of gelatine in cold water then squeeze them to remove excess water, dissolve in the hot rum and add to the yogurt mixture. Finally, stir in the beaten cream.

When the sponge cake (enclosed in the tin rim) is cool, spread it with jam, cover with raspberries and top with yogurt cream. Smooth out the cream and place the cake in the fridge for at least two hours until the cream sets. Remove the rim. Decorate with raspberries.