Cappuccino Cake with Hazelnuts and Raspberries

  • 45 min
    Preparation time

Some cakes are just like people we like to come across: light, playful, they invigorate us without burdening us. We can’t know how these people manage to be so dear and refreshing- but we know how this cake does it!
A little caffeine from the cappuccino increases alertness, and the freshness of the raspberries and yogurt give an added dose of energy. Then there is creamy cream and hazelnut for exclusiveness and richer taste.


  • 6 egg whites

  • 100 g of sugar

  • 40 g of melted Moja Kravica butter

  • 60 g of flour

  • 40 g of ground hazelnuts

  • ½ of backing powder

  • 250 g of raspberries+ more for decoration, if you wish

  • ½ l of thick yogurt Moja Kravica

  • 250 ml of Moja Kravica Kuhinjica whipping cream + more for decoration, if you wish

  • 50 g of sugar

  • 5 small bags of gelatin (15 g)

  • A small bag of powdered cappuccino


  1. First bake the biscuit: turn on the oven to 180 degrees and line the mold of about 24cm with baking paper. Mix the ground hazelnut, baking powder and flour. Then whisk the egg whites and 100gr of sugar and then when you get solid foam add the melted butter. Now stir in the flour and hazelnut mix. Pour the mixture in the mold and arrange the defrosted or fresh raspberries on the dough, put in the oven and bake. When the dough rises and becomes airy, check with a toothpick and by touching it whether it’s done (it should also turn slightly golden). In a bowl, mix the remaining cream and yogurt and blend with the mixture from the small pan.

  2. While the dough is baking, prepare the cream. Pour the gelatin and a few spoons of cold water in a small pan and heat over medium temperature with constant stirring. Add the sugar and about half the cream. Cook until it all melts and is heated and then add the cappuccino powder.

  3. Leave the crust to cool and the cream as well, which at this point is a liquid. You can leave the cream in the fridge for it to cool and starts stiffening, and then when it becomes like a thinner pudding, pour it over the crust.

  4. The cake is cut after a few hours- when it cool and the gelatin stiffens completely. It is served with the beat whipped cream and raspberries

  5. ADVICE: when it is blueberry season, try this cake with the combination of blueberry and dark chocolate instead of raspberries and cappuccino. But then, strawberries and white chocolate can be another great idea

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