Barbara’s Raspberry Yogurt Piskota

Credit: Barbara Weisz

PISKOTA Ingredients

  • 5 eggs
  • 5 Tbsp. sugar
  • 5 heaping Hungarian Tbsp. flour (just under 1 cup)
  • ¼ tsp. baking powder

Whipped Cream Ingredients

  • 1 pint heavy whipping cream (16 oz.)
  • powder sugar to taste (1/3 cup)

Filling Ingredients

  • 1 bag trader joe’s frozen raspberries (12 oz.)
  • 32 oz plain whole milk yogurt
  • 7 Tbsp. sugar (1/3 cup)
  • 4 tsp. Hungarian gelatin (20 gram package)


  1. Preheat oven to 350 degrees
  2. Lightly butter, and dust spring-form pan with flour
  3. In Bosch, mix 5 eggs and 5 Tbsp. sugar on high until fluffy.
  4. Hand whisk in 5 heaping tablespoons flour and baking soda until smooth. Carefully as if folding in, whisking gently in one direction, only. Might want to dust flour in rather than dropping matted clumps.
  5. Pour piskota batter into a 10 inch spring-form pan and bake till golden and toothpick inserted in center comes out dry. Approximately 7 to 8 minutes. Sides should begin releasing from pan.
  6. Remove pan to cool. After a few minutes, help release sides from pan by gently running knife blade between piskota and sides of spring-form.
  7. Remove sides, wash, dry and reattach when piskota has cooled completely. Will settle as it cools.
  8. Whip heavy whipping cream with powdered sugar until firm peaks form, set aside.
  9. In proper size pot, while cold, whisk together yogurt, 7 tbsp. sugar and 4 tsp. gelatin. Mix well.
  10. Heat up on medium heat while stirring until sugar and gelatin melt but do not bring to a boil and do not heat to the point it curdles.
  11. When heated through, remove from heat and stir in frozen raspberries till evenly incorporated. Add Whipped cream and mix that in till evenly incorporated also. Pour in spring-form pan over piskota and place in fridge for 3 to 4 hours before serving.
  12. Can make night before event.


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