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easy &quick

Raspberry and Yogurt Cake

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • No additional gelatine required
  • Enhances the natural taste of added ingredients
Raspberry and Yogurt Cake
Raspberry and Yogurt Cake

Ingredients

For 1 Cake tin 26 cm Ø

  • For the base

  • 200g

    Graham crackers, crumbled

  • 100g

    Butter, melted

  • g

    Butter, for the baking tin

  • For the filling

  • 500g

    QimiQ Classic, room temperature

  • 100ml

    Condensed milk 4 % fat

  • 220g

    Greek style yogurt

  • 100g

    Sugar

  • 1

    Lime(s), finely grated zest

  • 2

    Lime(s), juice only

  • For the topping

  • 200g

    QimiQ Classic, chilled

  • 300g

    QimiQ Whip, chilled

  • 400g

    Raspberry puree

  • 150ml

    Whipping cream 36% fat

  • 100g

    Mascarpone

  • 100g

    Sugar

  • 4g

    Vanilla sugar

  • 80g

    Butter, melted

Preparation

  1. For the base: mix the biscuit crumbs with the melted butter. Press firmly into the base of a greased cake tin.
  2. For the filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Spread onto the base.
  3. For the topping: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
  4. Add the raspberry puree, cream, mascarpone, sugar and vanilla sugar and continue to whip until the required volume has been achieved.
  5. Fold in the melted butter and spread onto the cake.
  6. Allow to chill for approx. 4 hours.
Some doughy looking food

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