Yogurt Cake with Summer Berries

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(1 vote)
Yogurt Cake with Summer Berries
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Health Score:
5,4 / 10
40 min.
ready in 5 h. 30 min.
Ready in


For the base
200 grams Pastry flour
70 grams sugar
½ teaspoon Lemon peel
1 egg
140 grams butter
Pastry flour (for working)
butter (for greasing)
For the filling
9 sheets white gelatin
500 grams mixed Berry
500 grams Natural yogurt
4 tablespoons Fructose
1 tablespoon lemon juice
150 milliliters Whipped cream
125 milliliters red Fruit juice
½ packet red Pie glaze (for 250 ml of liquid)
How healthy are the main ingredients?
Whipped creamsugarsaltegg

Preparation steps


For the base, mix the flour with the sugar, lemon zest and 1 pinch of salt. Tip up onto a work surface and make a well in the center. Beat the egg and add to the flour with the butter.

Bring together with your hands and knead to a smooth dough. Form into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.


Preheat the oven to 180°C (approximately 350ºF).


Place the dough on a floured surface and roll out thinly. Line a greased tart tin with it, creating an edge.


Line the bottom with parchment paper and cover with legumes. Bake for about 20 minutes.

Remove from the oven and remove the legumes and parchment paper. Allow to cool.


For the filling, soften the gelatin in cold water. Rinse and trim the berries and drain well.


Mix the yogurt with the fructose and lemon juice. Dissolve the dripping wet gelatin in a saucepan with 2 tablespoons of the yogurt mixture. Mix in with the rest of the yogurt mixture.

Whisk the cream until stiff and fold into the yogurt mixture. Once it begins to gel, add up to 4 tablespoons of the berries, fold in and spread on the base. Refrigerate for 3 hours.

For the topping, in a saucepan, mix the fruit juice with the glaze. Remove from the heat and allow to cool. Spread over the cakes surface and cover with the remaining berries. Refrigerate again for another hour.

The cake cut into pieces to serve.