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Raspberry Cake/Tart with Greek Yogurt Mousse (VIDEO)


It's a light, elegant Raspberry Cake/Tart. Yes, this elegant dessert is not overly sweet, and each component is easy to identify because individual flavors aren't masked in heavy amounts of sugar. It is sweet but not overly sweet.

cake topped with fresh raspberries

Since Valentine’s Day is around the corner, I think this recipe would be such a fun (and easy) way to make your Valentine’s Day a little bit more special. I know life is so full that I don’t always have a time to spend in the kitchen. Don’t get me wrong, eating wholesome, healthy food is a definite priority, but it doesn’t have to be complicated to be delicious and nourishing. It's a day when I'm willing to spend an extra half hour to make something special for special people.

slice of cake on a plate with a fork and the rest of the cake in a cake platter

This Raspberry Cake/Tart with Greek Yogurt Mousse

  • Soft, buttery, and moist.

  • Relatively easy to make.

  • Loaded with berries (raspberries).

  • Topped with fresh raspberries.

  • A totally special homemade fancy dessert.

  • Loved by bakers around the world and my family.

  • Rich in protein due to the decent amount of Greek yogurt and eggs.


What do I need to make a Raspberry Cake/Tart with Greek Yogurt Mousse

Raspberries - I used frozen for the raspberry compote and fresh for the garnish, but you can use all fresh.

Flour - all purpose in small amount needed.

Greek yogurt - plain I used, but vanilla will work beautifully here too, but the end product would be much more sweeter.

Eggs - three large eggs.

Corn starch - very small amount needed, or use arrow root powder.

Butter - a real good quality butter, grass-fed is my first choice: rich and perfect for any European dessert making project.

Vanilla extract - any kind you like, I always stay away from imitation vanilla extracts.


TIPS on making Raspberry Cake/Tart with Greek Yogurt Mousse

Even though this cake includes 3 components and sounds complicated, it's not, really. Make the dough part of the cake, yogurt mousse, and the raspberry compote part. Then combine all of them, BAKE, DECORATE, SLICE, and ENJOY!


  • Tip 1: Make sure you gather all ingredients before the baking process begins.

  • Tip 2: Clear the working space, make sure an electric mixer, bowl, and sauce pan are ready.

  • Tip 3: Preheat the oven. Turn on music and enjoy.

  • Tip 4: Follow the recipe to a T, and don't rush.


Let's do it...


Prep time: 5 minutes

Making time: 30 minutes

Baking time: 50 minutes

Total time: 1 hour 25 minutes

Author: Inna of innichkachef.com

Serves: 8 people


ingredients for the dough

Ingredients for the dough:

1 & 3/4 cups all purpose flour

9 tablespoons butter cold, cut into pieces

3 large egg yolks

2 heaping tablespoons of powdered sugar 

1 teaspoon baking powder

1 teaspoon pink salt

ingredients for the Greek yogurt mousse

Ingredients for the Greek yogurt mousse:

1 &1/2 cups Greek yogurt plain (or vanilla)

3 large egg whites

1/4 cup corn starch

Pinch of salt

2 teaspoons vanilla extract

ingredients: raspberries, sugar, corn starch

Ingredients for the raspberry compote

1&1/2 cups frozen raspberries

2 tablespoons raw cane sugar

2 teaspoons corn starch


Ingredients for the garnish (optional)

1/2 cup of fresh raspberries

1-2 tablespoons powdered sugar


Directions


  • Preheat the oven 350F. Turn oven into convection option.

  • First to make the dough: in a food processor add all dried ingredients and pulse for 5 seconds to mix all together.

  • Then add egg yolks and pulse again. Then add cold butter. Pulse until everything looks incorporated. If you don't have a food processor, use an old fashion way of making pie dough method: bowl and a pie dough (pastry) cutter.

  • Pulse a few more times, or until you see that the dough comes together.

  • Transfer the dough ball into a Zip Lock bag and place into a fridge.

  • To make the raspberry compote, add all ingredients into a sauce pan. Gently bring to a boil, simmer for a few minutes, whisking everything, until the substance looks like a glossy raspberry sauce.

  • Pour the raspberry compote into another bowl for a faster cooling process, or make a day ahead of time.

  • To make the yogurt mousse: in an electric mixer with a whisk attachment, whip the egg whites with the salt until the egg whites look foamy, add sugar and continue beating egg whites until stiff peaks form. Add vanilla and sift in the corn starch. mix everything gently.

  • To the egg whites mixture add the yogurt and with a spatula fold it in slowly, don't rush here, until everything looks incorporated.

  • Take the dough from the fridge and divide into two parts, 3/4 and 1/4. The bigger part is the bottom of the cake/tart and 1/4 is the top. Take a 9-inch a springform pan and lay the baking paper on the bottom. Starting with the bigger piece of the dough, lay it on the bottom and spread it into the walls as well. For this step, watch the video to see how to do it with your fingers, or use the glass by pressing down, create a walls as well.

  • Then pour the raspberry compote on top of the dough. Spread with an offset spatula. Make sure it's evenly spread.

  • Add yogurt mousse on top and distribute evenly as well.

  • Now it's time for the last layer of the cake, the left behind 1/4 of the dough. Take this piece and chop into tiny pieces with a dough cutter. Gently sprinkle these pieces on top of the yogurt mousse.

  • Place cake into the oven. Bake for 45-50 minutes or until the cake is slightly golden on the top.

  • Remove the cake from the oven, let it cool 5-10 minutes, then open the springform, and transfer the cake onto the cake stand or platter.

  • Decorate with powdered sugar and fresh raspberries. Slice and ENJOY! I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.

cake decorated with a fresh raspberries
cake decorated with powdered sugar and raspberries



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