receta quescrem tarta yogur y frambuesa

Yogurt and raspberry cake


For the almond cake

250g Whites
130g Yolks
200g Sugar
320g Ground almonds
100g Loose flour

For the yogurt and raspberry cream sauce

200g Raspberry puree
5g Gelatin sheets
18g Cocoa butter
360g White chocolate coating
417g Quescrem Culinary Yogurt

For the yogurt mousse

600g Quescrem Culinary Yogurt
532g Cream 35%mg
30g Whole milk
140g Dextrose
180g Egg white
18g Gelatin sheets

For the white icing glaze

288g Condensed milk
216g Water
430g Sugar
430g Glucose syrup DE44
174g Water
30g Gelatin sheets (200º Bloom)
432g White coating
8g Powdered red coloring



For the almond cake

Whip the egg whites together with the sugar. When the meringue is ready, add the egg yolks and mix without overworking. Mix the ground almonds and flour. Add to the batter while stirring gently so that the mixture does not run down. Squaring plates of 60 X 40 at 900gr. Bake at 220º C.


For the yogurt and raspberry cream sauce

Heat the raspberry puree until boiling, add the previously hydrated gelatine leaves. Strain the mixture through a sieve and pour the hot milk over the white chocolate couverture, emulsifying the mixture. Finally add Quescrem culinary yogurt. Store in the refrigerator for at least 12 hours before use.


For the yogurt mousse

Heat the milk and add the previously hydrated gelatine leaves. Add the gelatin. Soften the Quescrem Culinary Yogurt with a spatula and mix with the gelatin. Make a meringue with the egg whites and dextrose. Add the meringue to the previous mixture. Finally add the lightly whipped cream. Blend leaving a homogeneous mixture. Use immediately. Line a ring 4 cm high and 18 cm in diameter with acetate ribbon. Place a disk of almond sponge cake soaked in syrup on the bottom. Fill with a small layer of Quescrem Culinary Yogurt mousse. Add a disk of almond sponge cake, cover and then place on top a disk of creamy Quescrem and raspberry Culinary Yogurt, which we will have prepared and frozen. Finish filling with Yogurt Culinary Quescrem mousse and freeze. Remove the mold and acetate ribbon and glaze with red white chocolate icing.


Decorate with discs of white topping and natural raspberries.

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