Receta | Yoghurt and Raspberry Cake

Yoghurt and Raspberry Cake

Número de comensales


Tiempo de elaboración



For the almond sponge cake:

250 g of egg white
130 g of egg yolk
200 g of sugar
320 g of chopped almonds
100 g of plain pastry flour

For the yoghurt and raspberry cream:

200 g of raspberry puree
5 g of gelatin leaves
18 g of cocoa butter
360 g of white chocolate coating
417 g of Quescrem Culinary Yoghurt

For the yoghurt mousse:

600 g of Quescrem Culinary Yoghurt
532 g of cream (35% FAT)
30 g of whole milk
140 g of dextrose
180 g of egg white
18 g of gelatin leaves

For the white chocolate coating glaze:

288 g of condensed milk
216 g of water
430 g of sugar
430 g of DE44 glucose syrup
174 g of water
30 g of gelatin leaves
432 g of white chocolate coating
8 g of powdered red dye



For the almond sponge cake:

Whip the egg whites together with the sugar until getting a meringue texture. Add the egg yolks and mix without overworking. Mix the chopped almonds and the flour. Blend smoothly. Pipe 60x40 and 900gr plates. Bake at 220ºC.


For the yoghurt and raspberry cream: 

Bring the raspberry puree to the boil. Add the gelatin leaves (previously hydrated). Strain the mixture and pour the hot milk on the white chocolate coating. Emulsify the mixture. Add the Quescrem Culinary Yoghurt. Let stand in the fridge for 12 hours minimum before using.


For the yoghurt mousse:

Heat up the milk, add the gelatin leaves (previously hydrated). Add the gelatin. Mix the Quescrem Culinary Yoghurt with the gelatin. Prepare a meringue using the egg whites and the dextrose. Add the meringue to the previous mixture. Add the smoothly whipped cream. Mix until getting an homogeneus mixture. Using immediately.


Line a 4cm high and 18cm diameter hoop using acetate tape. Place an almond sponge cake disc on the bottom (previously bathed in syrup). Fill with a coat of Quescrem Culinary Yoghurt mousse. Add an almond sponge cake disc, bathe it in syrup and place a Quescrem Culinary Yoghurt and raspberry cream disc (previously frozen). Fill with Quescrem Culinary Yoghurt mousse and freeze. Remove the mould and the acetate tape and sprinkle using white chocolate red glaze.

To finish:

Decorate using white chocolat coating and fresh raspberries.

Quescrem Products