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Dessert cake with yogurt and raspberries

Dessert cake with yogurt and raspberries

summer recipes
Today I prepared this delicious cake because we are going to go on vacation and I thought not to leave in the fridge all kinds of short-term foods (yogurt, butter, raspberries), because it would be a shame to throw them away.
An absolutely delicious cake came out and goes great with the sauce. I invite you to try it too!

  • 400 g Greek yogurt
  • 150g raspberries
  • 250 g flour
  • 3 eggs
  • 100g sugar
  • 125 g butter
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • -for sauce:
  • 200g raspberries
  • 2-3 tablespoons sugar
  • 2 tablespoons starch

Servings: 10

Preparation time: less than 90 minutes

RECIPE PREPARATION Dessert cake with yogurt and raspberries:

Before preparing the cake, leave all the ingredients at room temperature so that they all have the same temperature.

Diced butter is mixed with ground sugar and a pinch of salt, then add eggs one at a time and 2 tablespoons of flour (so as not to give the butter a cut appearance). In another bowl, mix the flour with the baking powder and then sift over the cream obtained. Add the yogurt and mix well.

Line the bottom of the tray with baking paper, grease the walls with butter and pour the dough, then add raspberries on top. Put in the oven for 50 minutes.

For the sauce, boil the raspberries with the sugar for 5 minutes, then pass them with a fork and pass them through a strainer. Add the starch and mix until the composition is homogeneous and boil for 5 minutes, then strain again to remove the remaining starch lumps.

Allow the cake to cool and then slice and serve with the sauce.



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