Yoghurt Cake with Cherries

Cakes with yogurt and berry mousse are simply made for summer - light, refreshing, perfectly retaining their shape even in the heat. Remember the algorithm of actions and, based on our recipe, create your own cake

Ingredients

• 170 ml cherry juice
• 5 g gelatin
• 30 g sugar
• 400 g cherries
• 400 g natural yogurt
• 150 g sugar
• juice of half a lemon
• 25 g gelatin
• 200 g cream, 35% fat
• 90 g flour
• 90 g caster sugar
• 3 eggs
• butter and flour for greasing the mold
• 3-4 tbsp. l. cherry or raspberry jam
• cherries
• mint
• almond petals

Directions

1. Preheat oven to 170 ° C. Lubricate a 24 cm springform pan with butter and sprinkle with flour. Divide the eggs into whites and yolks. Whisk the egg yolks and sugar in a large bowl. Sift flour into a mass and mix. Whisk the whites separately until fluffy. Transfer the whites to the yolk mixture and stir gently with a spatula. Pour the dough into a mold and bake for 20-25 minutes. Take the dish out of the oven and place it on a wire rack to cool. When the cake has cooled, remove it from the mold.
2. Prepare the yoghurt filling. Place the gelatin in a saucepan and add 3 tbsp. l. water, leave for 10 minutes. for swelling. Melt the gelatin over low heat. Combine sugar, yogurt and lemon juice and strain warm gelatin into this mixture through a strainer, stir. Put the mixture in the refrigerator for 10-15 minutes, it should start to solidify, but not completely set. Whisk the cream until soft peaks and add to the solidifying yoghurt mass.
3. For jelly, soak gelatin in cherry juice for 10 minutes, then add sugar and heat over low heat until completely dissolved. Strain and cool slightly.
4. Put a sponge cake in a split form and brush with jam. Pour about 1/4 of the yogurt filling over the crust, flatten and refrigerate for 10 minutes.
5. Cut the cherries in half and remove the seeds. Place the berries in a mold and cover with the rest of the yoghurt filling.
6. Pour the jelly over the cake and mix lightly with the yoghurt filling to create a marbled effect. Cover the cake with cling film and refrigerate for 6 hours.
7. Carefully remove the sides of the split form and transfer the cake to a platter. Decorate the cake with berries, mint leaves and almond petals. Store cake in the refrigerator until serving.