In this video I take you along while I make my friends birthday cake. This year she requested a cake with raspberries and a creamy soft yogurt filling, so I did just that. I started off with a stracciatella sponge, which got layered with a greek yogurt filling and a raspberry insert. For the décor I took a stab at vintage piping, which turned out much better than I expected.
00:00 - intro
00:50 - sponge cake
02:40 - raspberry insert
06:31 - yogurt filling
08:36 - layering
09:56 - decorating
14:03 - outro
Sponge Cake:
4 room temperature eggs
125 grams sugar
1 pinch salt
1 package vanilla sugar or 1 splash vanilla extract
125 grams flour
2 teaspoons baking powder
50 grams chocolate sprinkles
Raspberry Insert:
500 grams frozen and thawed raspberries
20 grams sugar
Juice of 1/2 lemon
10 grams gelatin
1 splash of water
Yogurt Filling:
8 grams gelatin
1 splash of water
300 ml heavy whipping cream
400 grams greek yogurt
30 grams powdered sugar
1 splash vanilla extract
Decorations:
500 - 600 ml heavy whipping cream
20 grams powdered sugar
1 splash vanilla extract
Food dye of choice - I used purple and pink
Sprinkles for final touches