Raspberry Yogurt Cake

Ingredients

• soft butter (for the pan and frame)
• 300 g flour
• 3 tsp baking powder
• 1 untreated lime (juice and zest)
• 180 g sugar
• 1 Tbsp vanilla sugar
• 150 ml mineral water
• 150 ml vegetable oil
• 4 eggs
• 8 sheets of white gelatin
• 500 g Greek yogurt
• 6 tbsp sugar
• 1 Tbsp vanilla sugar
• 500 g whipping cream
• 1 kg fresh raspberries
• 120 g raspberry jam

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Grease the baking pan and frame. Line the pan with parchment paper and place the frame on it.

3. 3.

   Sift flour and baking powder into a mixing bowl. Add lime juice and zest, sugar, vanilla sugar, mineral water, and oil; mix well. Gradually fold in the eggs. Pour the batter onto the pan, smooth the surface, and bake on the middle rack for about 20 minutes. Remove and let cool.

4. 4.

   Soak gelatin in cold water. Whisk yogurt with sugar and vanilla sugar. Add slightly wet gelatin to a pot and melt. Stir in about 2 tbsp of the yogurt mixture, then fold into the remaining yogurt cream. Chill in the refrigerator until set. Beat whipping cream until stiff peaks form and fold it into the thickened cream. Sift raspberries and spread them over the cooled cake base. Pour the yogurt cream on top and smooth the surface. Refrigerate for about 1 hour.

5. 5.

   Remove the frame. Warm the jam and coat the cake with it. Chill again for about 45 minutes. Slice and serve, garnished with fresh berries as desired.