Raspberries and Cream


I don’t like cake. Its usual overwhelming sweetness doesn’t play well with my ultra sensitive taste buds. And if you remember, I also don’t bake. There are, however, some exceptions to both, e.g. this Lime-Yogurt Raspberry Mousse Cake


  1. 1 teaspoon unflavored gelatin
  2. 2 tablespoons cold water
  3. 6 tablespoons fresh lime juice
  4. 7 tablespoons sugar
  5. 1 cup plain whole-milk Greek yogurt
  6. 2 cups heavy cream
  7. Your favorite pound cake or sponge cake (sliced horizontally into two)
  8. 2 cups raspberries
  9. 1 teaspoon vanilla extract


  1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes

  2. In a small saucepan, combine the lime juice with 5 tablespoons of the sugar and simmer over moderate heat just until the sugar is dissolved, about 3 minutes

  3. Remove from the heat and stir in the softened gelatin until melted
  4. Transfer the lime gelatin to a medium bowl and let cool slightly
  5. Whisk in the yogurt

  6. In another bowl, beat 1 cup of the cream with the remaining 1 tablespoon of sugar until softly whipped. Fold the cream into the yogurt mixture and refrigerate until chilled and set, at least 1 hour

  7. Beat the remaining cup of cream with 1 tablespoon of sugar and 1 teaspoon of vanilla
  8. Cover the first cake layer with the lime-yogurt mouse and raspberries

  9. Add second cake layer and cover with whipped cream and remaining raspberries

A genius concoction by a pastry chef I know and the perfect vehicle for freshly picked raspberries. If you like nauseatingly sweet things, you will hate this cake, but if you are like me and lean more towards subtle and delicate flavors this cake might become your favorite dessert. Lucky for you it’s easy to make.