Yogurt and fruits make for a delicious dessert.
Ingredients
- Sugar – 100 g
- Eggs – 2
- Natural yogurt – 300 g
- Raspberries – 150 g
- Oil – 125 ml
- Baking powder – 2 teaspoons
- All-purpose flour – 340 g
Cream
- Powdered sugar – 80 g
- Mascarpone cheese – 250 g
- Lemon juice – 1 tablespoon
- Vanilla – 3 g
- Heavy cream (30%) – 200 g
- Frozen raspberries – 200 g
Extras
- Raspberries – 70 g
- Fresh thyme – 10 g
Preparation
Step 1: Prepare the Cake Sift flour together with baking powder. Add sugar to the flour and mix gently. Then add 2 eggs, oil, and yogurt, and mix until the batter is smooth (important not to overmix).
Step 2: Bake the Cake Layers Divide the batter into two cake pans lined with parchment paper, sprinkle the top with forest fruits. Place the cakes in an oven preheated to 180°C (convection) or 190°C (without convection) for 30-40 minutes or until a toothpick inserted comes out clean. Once baked, remove the cakes from the oven and let them cool.
Step 3: Assemble the Cake Whip the heavy cream until stiff peaks form. Add mascarpone cheese, powdered sugar, vanilla seeds, 1 tablespoon of lemon juice, and raspberries to the whipped cream. Mix well.
Place one cooled cake layer on a serving plate, spread half of the cream over it, then cover with the second cake layer. Decorate the top of the cake with the remaining cream, forest fruits, and thyme leaves.
