Yoghurt Cake with Strawberries

Category5 615 Last Update: Mar 19, 2021 Created: Mar 14, 2021 0 0 0
Yoghurt Cake with Strawberries
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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Yoghurt cake with strawberries is a heavenly delight both for those who cannot live a day without sweets and cakes, as well as for those who treat delicacies without much enthusiasm. Why is that? Because, on the one hand, you are dealing with a delicious dessert, but on the other hand, there is not the slightest sugaryness in it: the sweetness of the cake is fully compensated by the pleasant sourness of yogurt and juicy strawberries. Separately, I would like to say about the texture of this unique delicacy. The basis of the yoghurt cake with strawberries is an airy sponge cake, which is unusually organically combined with the most delicate jelly cream. Trust us: this dessert makes you fall in love with yourself from the first spoonful and makes you want to feast on it endlessly!

Ingredients

Directions

  1. Make a biscuit dough for your strawberry yoghurt cake. Heat the oven to 170 ° C. Grease a detachable dish with a diameter of 24 cm with butter and sprinkle with flour (shake off the excess).
  2. Divide the eggs for the base of the yoghurt cake into whites and yolks. Put the squirrels in the refrigerator. In a large bowl, beat the egg yolks and sugar with a mixer. The mass should turn white, become fluffy and acquire a uniform consistency.
  3. Sift flour on top of the sweet yolk mass and stir. Beat the whites with a mixer until strong peaks. Place on the yolk mixture with flour and stir quickly.
  4. Transfer the resulting biscuit dough for the cake to the prepared form. Bake for 20-25 minutes. Allow the yoghurt cake base to cool in the pan, then remove and leave for 1-2 hours. Cut into 2 cakes.
  5. For yoghurt cake cream, place the gelatin in a small dipper and cover with drinking water. Leave it on for 10-20 minutes. Chop half of the strawberries in a blender and puree. Wipe through a sieve if desired. Cut the rest of the berries into slices.
  6. Add sugar, yogurt and lemon juice to the strawberry puree. Stir the gelatin and dissolve over low heat. Pour into strawberry puree and stir. Put in the refrigerator for 10-15 minutes (the mass should begin to harden, but not completely seize).
  7. Whip the cream with a mixer and add to the solidifying strawberry-yogurt mass. Add the remaining strawberry slices and mix gently with a silicone spatula. The cake cream is ready.
  8. Put one cake into a split form and brush with half of the jam. Put in the second one and brush with jam as well. Pour the filling over the crust and flatten. Cover the yoghurt cake with cling film and refrigerate for 6 hours.
  9. To decorate the yoghurt cake, whip the cream, powdered sugar and thickener with a mixer. Cut the strawberries into halves. Remove the walls of the split form, transfer the yoghurt cake to a large plate. Garnish with whipped cream and strawberries. Refrigerate before serving.

Yoghurt Cake with Strawberries



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

Yoghurt cake with strawberries is a heavenly delight both for those who cannot live a day without sweets and cakes, as well as for those who treat delicacies without much enthusiasm. Why is that? Because, on the one hand, you are dealing with a delicious dessert, but on the other hand, there is not the slightest sugaryness in it: the sweetness of the cake is fully compensated by the pleasant sourness of yogurt and juicy strawberries. Separately, I would like to say about the texture of this unique delicacy. The basis of the yoghurt cake with strawberries is an airy sponge cake, which is unusually organically combined with the most delicate jelly cream. Trust us: this dessert makes you fall in love with yourself from the first spoonful and makes you want to feast on it endlessly!

Ingredients

Directions

  1. Make a biscuit dough for your strawberry yoghurt cake. Heat the oven to 170 ° C. Grease a detachable dish with a diameter of 24 cm with butter and sprinkle with flour (shake off the excess).
  2. Divide the eggs for the base of the yoghurt cake into whites and yolks. Put the squirrels in the refrigerator. In a large bowl, beat the egg yolks and sugar with a mixer. The mass should turn white, become fluffy and acquire a uniform consistency.
  3. Sift flour on top of the sweet yolk mass and stir. Beat the whites with a mixer until strong peaks. Place on the yolk mixture with flour and stir quickly.
  4. Transfer the resulting biscuit dough for the cake to the prepared form. Bake for 20-25 minutes. Allow the yoghurt cake base to cool in the pan, then remove and leave for 1-2 hours. Cut into 2 cakes.
  5. For yoghurt cake cream, place the gelatin in a small dipper and cover with drinking water. Leave it on for 10-20 minutes. Chop half of the strawberries in a blender and puree. Wipe through a sieve if desired. Cut the rest of the berries into slices.
  6. Add sugar, yogurt and lemon juice to the strawberry puree. Stir the gelatin and dissolve over low heat. Pour into strawberry puree and stir. Put in the refrigerator for 10-15 minutes (the mass should begin to harden, but not completely seize).
  7. Whip the cream with a mixer and add to the solidifying strawberry-yogurt mass. Add the remaining strawberry slices and mix gently with a silicone spatula. The cake cream is ready.
  8. Put one cake into a split form and brush with half of the jam. Put in the second one and brush with jam as well. Pour the filling over the crust and flatten. Cover the yoghurt cake with cling film and refrigerate for 6 hours.
  9. To decorate the yoghurt cake, whip the cream, powdered sugar and thickener with a mixer. Cut the strawberries into halves. Remove the walls of the split form, transfer the yoghurt cake to a large plate. Garnish with whipped cream and strawberries. Refrigerate before serving.

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