Raspberry Yogurt Cake with Light Cream and Almonds

Instructions

1. Prepare the cake batter: In a large mixing bowl, pour in the yogurt. Add the granulated sugar and whisk vigorously until the mixture becomes smooth and glossy. This step helps dissolve the sugar and creates a uniform base for the batter. Crack in the eggs one at a time, whisking well after each addition. Each egg should be fully incorporated before adding the next, ensuring a silky and cohesive mixture.
2. Incorporate the oil: While continuing to mix, slowly pour in the oil in a thin stream. This gradual addition allows the fat to emulsify properly with the egg and sugar mixture, resulting in a smooth and slightly shiny batter. Continue mixing until fully combined and the mixture appears homogeneous.
3. Add the dry ingredients: Sift the flour, baking powder, and a pinch of salt directly into the wet mixture. Using a spatula or whisk, fold the dry ingredients in gently, mixing just until no streaks of flour remain. Avoid overworking the batter to maintain a light texture. The resulting mixture should be smooth, thick, and free of lumps.
4. Bake the cake: Grease a cake pan with butter and lightly dust with flour or line with parchment paper. Pour the batter into the prepared pan and level the surface with a spatula. Bake in a preheated oven at 170°C for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the surface begins to brown too quickly, loosely cover it with foil during the last 10 minutes to protect the top. Once baked, remove from the oven and let the cake cool completely on a wire rack before handling.
5. Slice the cake: Once the cake has fully cooled, use a long serrated knife to slice it horizontally into two even discs. For best results and cleaner layers, chill the cake in the freezer for 15 minutes beforehand. This firms up the crumb, reducing the risk of tearing during slicing.
6. Whip the cream: In a chilled mixing bowl, pour the cold heavy cream. Add the powdered sugar and whisk using an electric mixer until stiff peaks form. The cream should be firm yet smooth, holding its shape without appearing grainy. Avoid overbeating, as this can cause the cream to separate.