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–+ servings
Deliciously Easy Yogurt Berry Cake

Deliciously Easy Yogurt Berry Cake

Indulge in the Deliciously Easy Yogurt Berry Cake, a refreshing and creamy dessert perfect for coffee breaks or any occasion. Learn how to make this vibrant treat today!
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons butter
  • 5 medium eggs
  • 200 g sugar
  • 1 pinch salt
  • 170 g wheat flour (Type 405)
  • 500 g whole milk yogurt (3.5% fat)
  • 100 g sugar
  • 3-4 tablespoons lemon juice
  • 6 leaves gelatin
  • 500 g mixed berries (e.g., strawberries, blackberries, blueberries)
  • 300 g cream

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Springform Pan (Ø 26 cm)
  • Small Saucepan

Method
 

  1. Preheat the oven to 180°C (or 160°C for fan ovens) and line a springform pan (Ø 26 cm) with baking paper.
  1. Melt the butter and set it aside to cool slightly.
  1. In a large bowl, beat the eggs, sugar, and salt for at least 5 minutes until pale and frothy.
  1. Gently fold in the flour with a spatula and mix in the melted butter.
  1. Pour the batter into the prepared pan and bake for about 35 minutes.
  1. Check for doneness by inserting a toothpick; it should come out clean.
  1. Remove the biscuit from the mold and let it cool completely.
  1. In a separate bowl, whisk together the yogurt, sugar, and lemon juice until smooth.
  1. Soak the gelatin sheets in cold water for 5 minutes, then gently heat 3-4 tablespoons of cream in a small saucepan.
  1. Add the squeezed gelatin to the warmed cream, stirring until fully dissolved, and mix into the yogurt mixture.
  1. Wash and dry the berries, setting aside a third for garnishing.
  1. Whip the remaining cream until stiff and carefully fold it, along with most of the berries, into the yogurt mixture.
  1. Place the cooled biscuit layer on a serving plate and spread the yogurt mousse evenly over it.
  1. Arrange the reserved berries on top and chill the cake in the fridge for at least 2 hours before serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

This cake is easy to make and perfect for any occasion. You can swap Type 405 flour with all-purpose flour or use Greek yogurt for a thicker mousse. For a vegan option, consider using plant-based yogurt and whipped coconut cream. Storing leftovers in an airtight container in the fridge keeps the cake fresh for up to 3 days. If you want, dust the top with powdered sugar or drizzle with honey for extra flair!
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