When I left Canada to complete a post-doctoral residency in periodontics, my first birthday away was celebrated with this cake made by my dear friend Sylvie, another French Canadian I had met at The University of Pennsylvania. The cake was so different than anything I had ever had. The very pretty cake was made of two layers: a creamy panna cotta-like layer dotted with luscious raspberries over a base layer of moist white cake. Light and delicious, it was a really special confection that made for a memorable birthday. Whenever I need a celebratory cake, this recipe is one I turn to again and again. I like that it can be made in advance. The cake layer can even be made and frozen for several days right in the springform pan. The recipe never fails to delight and surprise. “What is in this?” Yogurt, cream, very little sugar and gelatin! Calling it a panna cotta cake is the best descriptive term I have come up with. In French its original name was “Délice aux framboises”. Oh la la, it sure is! 
Cake layer: half of a white cake mix
Raspberries spread over cake layer
Heating milk, cream and sugar before whisking in the gelatin.
Yogurt and vanilla added to the milk~cream-sugar~gelatin mixture and poured over the raspberries. Chill for 2 hours or overnight.
Serving the cake to celebrate a talented young woman’s graduation, I added pink perennial geranium flowers around the cake.
Raspberry Panna Cotta Cake
- 1/2 of a white cake mix, prepared as directed, in a 9″ springform pan, cooled
- 4 teaspoons Knox gelatin(2envelopes)
- 1/4 cup cold water
- 1/2 cup sugar
- 3/4 cup milk
- 3/4 cup half and half cream(use heavy cream if using low fat milk)
- 2 1/4 cups plain whole milk European style yogurt(not Greek)
- 1 teaspoon vanilla
- 12 oz fresh raspberries(2 containers)
- Spread the raspberries over the cake base in the springform pan.
- Dissolve gelatin in water.
- In a small saucepan heat milk, cream and sugar until sugar is dissolved. Remove from heat and add gelatin, whisking to mix thoroughly and prevent clumping.
- Add yogurt and vanilla. Mix well. Pour over the raspberries.
- Chill at least 2 hours or overnight. Run knife around sides to loosen and remove sides of pan. Serves 10.
Bon appétit!
wow, elegant and fancy looking panna cotta, never even think to put cake base on it before, great idea!!!
It is an easy festive cake I hope you’ll try Doc!
Sent from my iPad
>
Cannot wait to make this beautiful cake for my adult granddaughter ‘s birthday. Is European yogurt the plain yogurt we used to eat before Greek yogurt became all the rage or is it actually labeled European style yogurt? Beautiful photography also!
Trader Joe has a European yogurt labelled so It is like yogurt we used to eat before Greek. Must be whole milk to get the cake really creamy and silky. Get the vanilla bean white cake mix at Trader Joe too. It’s the best! Lest me know how your granddaughter likes it Mary Ann! Xo
Sent from my iPhone
>
This is definitely a very fancy cake that delivers both in looks, and taste for sure! I love the two layers! I love the raspberries studded in the pannacotta layer! I adore pannacotta so I can’t wait to try this! 🙂 absolutely stunning!
Thank you for sharing this beautiful cake! Happy FF! 🙂
Thank you Dini! Appreciate you hosting the party:-). I am more of a cook than a baker so panna cotta is a favorite to make. This cake can be modified so easily like with lemon yogurt and blueberries. Let me know how you enjoy it!
Sent from my iPhone
>
Oooo, I really like this cake! Looks like a great choice for warmer weather. So fruity, creamy and luscious. I’m going to have to make one for my family.
Cool and luscious and so easy. It looks like you spent hours making it but it comes together in no time at all! Let me know how your family likes it!
Sent from my iPad
>
This is so beautiful and amazing you HAVE to submit it to Food52 “My Best Mash Up Recipe” because it combines 2 dessert things — cake and panna cotta. Wow, it really is special with the colours too! Bravo!
Thanknyou so much Sue! It really is very easy but doesn’t look like it. Our secret! What is Food52?
Sent from my iPad
>
google it, it’s a website for foodies
https://food52.com/
Thanks for the link Sue.
Sent from my iPad
>
This looks so amazing, Johanne – what a beautiful dessert!
Thank you Ginger! It’s a favorite for a non baker like me!:-)
Sent from my iPad
>
I have been the recipient of this cake for a special birthday and it is a definite crowd pleaser. It makes a beautiful presentation and is so unique. My mom and I have made this a family favorite.
When I made this cake for you Lynne, it was the first time I had tried it myself. Now I make it all the time because it is so easy. It’s new name is a hommage to your Italian roots! I am honored it’s become a Liquori favorite!
Sent from my iPad
>
A beautiful festive dessert – and perfect for summertime.
Thank you Hilda! And from Canada too 🙂
Sent from my iPad
>
Looks fresh, colorful and delicious. Best cake for a celebration!
And so easy too!!! Thanks for stopping by.
Sent from my iPad
>
This recipe looks just beautiful and creamy delicious!
Thank you Julie! It really is a keeper.
Sent from my iPad
>
What an interesting sounding cake. I love panna cotta so sounds the sort of thing I’d like!
If you love panna cotta, you will love this cake for sure. Hope you try it!
Sent from my iPad
>
Wow, this cake sure deserves to be in the spotlight Johanne – how absolutely stunning! Love the flowers studded on the cake too. Will have to try this for sure, I’m bookmarking it now. :). We’ve decided to take a short trip to see our friends in Quebec – we thought we’d do a road trip and stop somewhere in Vermont for some rest and exploring. Our friends live in the most gorgeous part of PQ – it’s a small island called Ile d’Orleans, their backyard has the St. Lawrence River flowing through it, and the Laurentian Mountains can be seen from their kitchen window. Real idyllic!
Thanks so much Loretta! I am so envious. Ile d’Orleans is so beautiful, especially in the summer! How lucky to have friends living there that you can visit. This cake is a recipe from a Québécois magazine from 25 plus years ago! If you continue driving along le fleu e St-Laurent, you will reach that amazing garden, Les Quatre Vents, I think I mentioned before. Did you ever watch the movie, Seducing Dr. lewis? Set in a small village along the St Lawrence. Might still be able to find it at a library….
Sent from my iPad
>
I’ll have to look that up Johanne, thanks for the movie recommendation too. We won’t be there too long, but plan to make the most of it. Just love Quebec in the summer time :). I plan to blog about it too, as the house has so much history and the location is perfect! Nicole keeps a wonderful garden too, with a lot of herbs and veggies too that she utilizes in her kitchen. Watch this space…..:)
I will, with much anticipation Loretta! Bon voyage.
I hardly have words this looks so lovely! It’s something that belongs in a fairy tale = or at least a wonderful garden party! I can just about picture little girls in pigtails, white dresses with pink sashes cavorting around the garden! I’d be one of them! And you’ll notice, in answer to your question awhile back,
Mollie
The most exciting news at FF #70 was this big revelation, Frau Mollie!!! Thank you for hosting us. I am happy to announce that all the men at this celebration had seconds of the cake, pink flowers and all:-)
Sent from my iPad
>
Well, you gave me a bit of a nudge! I have to say I’ve always been a bit suspicious of the internet, but maybe it was getting a bit creepy to be so paranoid! 🙂
I thought you were keeping it a mystery as part of a branding image for when you become famous!!!
Sent from my iPad
>
lol!
What a gorgeous, elegant cake Johanne!! Too beautiful to eat 😀
Thank you! Evidently not too pretty to eat….not a crumb left:-)
Sent from my iPad
>
Looks super delicious.. Panna cotta and cake together that’s amazing
Thank you! What I love is how easily the cake slices yet the panna cotta is still light and silky. It truly is delicious and perfect for summer entertaining.
Sent from my iPad
>
This looks so incredible! I love the look of the raspberries peeking through the top and dispersed throughout the pannacotta layer. This cake must be so light and so rich and creamy…what a perfect spring (or are we in summer now?) cake!
Spring or summer, it is a good cake for when weather warms up and it sure feels like summer in Pennsylvania:-) Thanks so much for stopping by!
I am so thrilled I found your blog! I am highly excited to dive into your recipes. You had me at the raspberry panna cotta cake! What a delight! 🙂 Best, Koko
Right back at you Koko! Thank you so much and I am thrilled to have discovered your blog as well. I loved your very creative “About” page! We are both cat lovers to0:-)
What a stunning cake Johanne, and love the idea of cake combined with the raspberry cream~ a summer showstopper for sure!
Jenna
Thanks so much Jenna! Best part it’s easy make ahead!
Sent from my iPad
>
Johanne, It looks beautiful and it taste even BETTER!!
I’m happy I got to eat this with one of the most wonderful family! Can you send a slice to the Bahamas? haha.
I was just missing you guys Bernadette :and reminiscing on our nice weekend together! Xoxo
Sent from my iPhone
>
Oh, my. This cake is a WOW. I love the pure smooth simplicity of panna cotta, and it is genius to have it layered over berries and cake. beautiful. I will be making this. thanks so much for sharing this celebratory dessert, Johanne.
And such an easy WOW, Nancy! I am sure you will give your special Nancy touch too! Inhooe it will become a favorite of yours too. Thanks so much.
Sent from my iPad
>
Pingback: Using Fresh Flowers in Food Presentation | French Gardener Dishes
Pingback: Top 10 Reader Favorites of 2015 | French Gardener Dishes
Pingback: Get Your Chill On: 8 No-Bake Summer Desserts | French Gardener Dishes
The flowers make the cake so pretty. What a wonderful recipe to make ahead for a party!
One of my all time favorite recipes, with or without fowers! Thank you for stopping by.
Johanne Lamarche
>
Pingback: Berry~licious! 17 Luscious Recipes | French Gardener Dishes