Raspberry Yogurt Cake with Light Cream and Almonds

7. Fill with cream and raspberries: Place the bottom half of the cake on a serving plate. Spread a generous, even layer of whipped cream over the surface, using a spatula to smooth it out. Scatter half of the raspberries on top of the cream, distributing them evenly to ensure fruit in every bite. Carefully place the second cake layer on top, aligning the edges gently.
8. Top the cake: Spread a thin layer of the remaining whipped cream over the top surface of the cake, smoothing it gently. Arrange the reserved raspberries neatly in the center, creating a visually appealing crown of fruit.
9. Finish and chill: Sprinkle the top of the cake with sliced almonds, adding crunch and a touch of elegance. Lightly dust with powdered sugar for a delicate finish. Transfer the assembled cake to the refrigerator and chill for at least 1 hour before serving. This resting time allows the cream to set slightly and the flavors to meld for a more harmonious dessert experience.

Tips & Variations

Ease of slicing: For cleaner cake layers, place the cooled cake in the freezer for 15 minutes before cutting it horizontally. This firms up the structure and reduces crumbling.

Ingredient swap: Raspberries can be replaced with chopped strawberries or whole blueberries for a different flavor profile while maintaining the same structure and texture.

Baking tip: If the cake begins to brown too quickly in the oven, cover it loosely with foil for the final 10 minutes. This helps keep the interior moist while preventing over-colouring on top.

Ingredients

• 125 g plain whole milk yogurt
• 140 g granulated sugar
• 3 eggs
• 100 ml neutral oil
• 180 g all-purpose flour
• 8 g baking powder
• 1 pinch fine salt
• 250 g fresh raspberries
• 250 ml cold heavy cream
• 50 g powdered sugar
• 40 g sliced almonds
• 10 g powdered sugar (for dusting)
  

  Instructions