How to turn a very simple cake into a declaration of love? Very easy: by preparing the recipe below! All you need is an appropriate mould for the occasion – in the shape of a heart – and a bit of imagination when it comes to the decoration.

Yes, because raspberry heart cake with a cream made from Greek yoghurt and berries is the perfect dessert for your Valentine’s Day dinner. You can prepare it in advance, so that you don’t have to spend too much time in the kitchen, and serve it at the end of the meal, surprising your sweetheart with a spectacular dessert made with your very own hands.

Ideal for celebrating the most romantic day of the year in a special way, our heart-shaped cake consists of two fluffy raspberry-scented layers filled with a luscious Greek yoghurt and mascarpone cream. A masterpiece of deliciousness to be adorned as you wish with fresh fruit and personalised decorations, for a unique and impressive result!

Raspberry heart cake with a Greek yoghurt cream and berries – the recipe for Valentine’s Day

Difficulty: easy

Preparation time: 30 minutes

Cooking time: 35 – 40 minutes

Serves: 8


For the raspberry cake with no butter:

  • 4 eggs
  • 130 g sugar
  • A pinch of salt
  • 150 g 00 flour
  • 3 g dehydrated raspberry powder
  • 10 g bitter cocoa
  • Half a sachet of baking powder

For the Greek yoghurt cream:

  • 300 g plain Greek yoghurt (10% fat)
  • 200 g spreadable cheese
  • 150 g mascarpone
  • 140 g of sugar
  • The zest of an untreated lemon
  • 250 ml whipped cream
  • 3 sheets of isinglass

For the topping:

  • 100 g raspberry jam
  • 100 ml water
  • Half a vial of rum flavouring

For the decoration:

  • berries of your choice
  • a few sprigs of fresh mint


  1. Start with the cake: beat the whole eggs with sugar and a pinch of salt. They should become light and frothy.
  2. Then add the dehydrated raspberry powder, cocoa and flour sifted together with the baking powder. Whisk again.
  3. Transfer the mixture into a buttered and floured heart-shaped cake tin.
  4. Bake in a preheated oven at 170°C for 35-40 minutes.
  5. While the cake is baking, prepare the Greek yoghurt cream. In a bowl, mix the mascarpone, Greek yoghurt, spreadable cheese, lemon zest and sugar until smooth and silky.
  6. Incorporate the cream, stirring gently, without deflating the mixture.
  7. Then add the soaked and dissolved isinglass and a few tablespoons of warm cream. 
  8. Once the cake is ready, take it out of the oven and leave it to cool, then cut it in half horizontally.
  9. Spread the bottom half of the cake with half of the raspberry topping.
  10. Fill a piping bag with the Greek yoghurt cream and cover the raspberry sauce with the cream.
  11. Place the upper layer of the cake on top. Decorate the edges with dollops of the yoghurt cream.
  12. Place the remaining raspberry sauce into the centre of the cake.
  13. Top with fruit and finish decorating with additional cream tufts here and there and a few sprigs of mint.
  14. Your Valentine’s Day cake is ready! Sweet, soft and delicious… let yourself be conquered, bite by bite!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.