Yogurt and coffee cream cake - Recipe No. 200

Name: Yogurt and coffee cream cake - Recipe No. 200
Ingredients: For the base: 4 eggs; 4 tablespoons sugar; 4 tablespoons flour; 2 tablespoons cocoa; 2 tablespoons oil. For the cream: 500 ml liquid cream; 500 ml plain yogurt; 200 g powdered sugar; 1 tablespoon instant coffee; 3 sachets of gelatin (1 of them was red).

Dessert - Yogurt and coffee cream cake - Recipe No. 200 by Eugenia I. - Recipia

The yogurt and coffee cream cake is a cold dessert, with a simple cocoa base and a light cream made from whipped cream, yogurt, coffee, and gelatin. The base bakes quickly, and the cream does not require cooking. After a few hours in the fridge, the cake can be removed from the springform pan and decorated as desired. In the original version, the decoration was made with coffee and a little cream reserved from the mixture. Quick Info Total time: minimum 4 hours and 30 minutes, including about 30 minutes of baking and at least 3-4 hours of cooling Preparation time: not specified exactly; the preparation of the base and cream is done before baking and cooling Baking time: approximately 30 minutes Servings: the number is not specified and depends on the size of the slice Difficulty: medium Recipe type: cold cake with cocoa base and yogurt cream with coffee Ingredients For the base 4 eggs 4 tablespoons sugar 4 tablespoons flour 2 tablespoons cocoa 2 tablespoons oil For the cream 500 ml liquid cream 500 ml plain yogurt 200 g powdered sugar 1 tablespoon coffee 3 packets of gelatin, one of which was red in the original version For hydrating the gelatin 50 ml water For preparing the mold, use butter or margarine and a little flour, according to the preparation method. Preparation method 1. Prepare the base mixture Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them until stiff peaks form. They are ready when the foam holds firm and does not flow if the bowl is turned upside down. Gradually add the sugar and continue to mix until you get a glossy meringue. Do not stop immediately after the sugar is incorporated; the mixture needs to be well bound and hold its shape. In another bowl, beat the yolks with the oil, just like making mayonnaise. Pour the mixture over the meringue and incorporate it. Add the flour and cocoa. Mix until the ingredients are well combined and no dry portions remain. It is sufficient to work the mixture until it is homogeneous, without overdoing it. 2. Bake the base Grease the baking pan with butter or margarine and dust it with flour. Pour the mixture into the pan and level it gently. Bake the base in a preheated oven at medium heat, about 180°C, for approximately 30 minutes. The duration may vary slightly depending on the oven, so check the base with a toothpick. If it comes out clean, without wet batter, the base is baked. Let the base cool before adding the cream. Before assembling, place it in a springform pan. 3. Prepare the whipped cream Pour the liquid cream into a bowl and start whipping it. When it begins to thicken, add the powdered sugar and coffee. Continue mixing until the cream is firm enough for the cream. Stop as soon as it reaches consistency. If the cream is overwhipped, it can curdle. 4. Prepare the gelatin Place the gelatin in a small bowl and add the 50 ml of water. Let it hydrate. After hydration, heat the gelatin in the microwave for about 30-40 seconds, just enough to dissolve. It can also be dissolved over a bowl of hot water. The gelatin should not be boiled. When the crystals have completely dissolved and the liquid has become clear, it is ready for the next step. 5. Incorporate the yogurt and gelatin Add the dissolved gelatin to the yogurt and mix well, so it distributes evenly throughout the mixture. Pour the yogurt mixture over the whipped cream with sugar and coffee. Mix until the cream becomes homogeneous. 6. Assemble the cake Place the cooled base in the springform pan. Pour the yogurt and coffee cream on top and level the surface. Place the pan in the fridge for at least 3-4 hours. The cream must set before you remove the sides of the pan. After cooling, carefully remove the sides of the pan. The cake can be decorated with a little coffee and a small amount of cream reserved from the mixture. It can also be decorated according to preference, without needing any additional elements to serve. Why I make the recipe often I love the combination of the cocoa base and the cold cream with yogurt and coffee flavor. It is not a complicated cake, and most of the time is waiting in the fridge. It can be prepared in advance for a family meal, as long as there are enough hours for the cream to set. Tips Use well-beaten egg whites, as they give structure to the base. The meringue should be glossy and firm before adding the yolks. Incorporate the flour and cocoa until the mixture is homogeneous. Excessive mixing is not necessary. Check the base with a toothpick after about 30 minutes. If the toothpick does not come out clean, leave the base in the oven and check again. For the cream, stop the mixer as soon as you achieve the desired consistency. The recipe states that the cream can curdle if whipped too much. The gelatin should only be dissolved. Heat it just enough to become clear and liquid, without boiling it. Mix the gelatin well with the yogurt before combining the yogurt with the cream. This way, the gelatin distributes more evenly in the cream. The cake must be cooled before removing the sides of the pan. If you remove it too early, the cream may not be firm enough. Substitutions For the base, the recipe uses exactly the combination of eggs, sugar, flour, cocoa, and oil. No other ingredient variants are indicated in the source. For the cream, plain yogurt, liquid cream, powdered sugar, coffee, and gelatin are used. No specific type of yogurt or cream is mentioned, so these can be chosen according to available products, keeping the quantities from the recipe. In the original version, one of the three packets of gelatin was red. No change in taste or texture related to this is mentioned. Variations You can keep the decoration very simple, with coffee sprinkled on top and a little cream from the mixture, as the cake was originally decorated. The cake can also be decorated according to preference, but the basic recipe remains the same: cocoa base, yogurt cream with coffee, and cooling in the fridge. Serving ideas Serve the cake cold, after the cream has set. For cleaner slices, use a knife with the appropriate blade and cut carefully after removing the sides of the pan. Frequently asked questions How long should the cake stay in the fridge? The cake should cool for at least 3-4 hours. This is the minimum time mentioned in the recipe for the cream to set before removing the pan. How can I tell if the base is baked? After about 30 minutes at 180°C, check the base with a toothpick. If the toothpick comes out clean, without traces of wet batter, the base is baked. Why did the cream curdle? The cream can curdle if it is mixed too much. Start adding the powdered sugar and coffee when the cream begins to thicken and stop mixing when the cream has the necessary consistency. Can I dissolve the gelatin without a microwave? Yes. Hydrated gelatin can be dissolved over a bowl of hot water. In both cases, it should be heated only until the crystals disappear and the liquid becomes clear. When can I remove the cake from the pan? Remove the sides after the cake has been in the fridge for at least 3-4 hours, when the cream is firm enough. Nutritional values The values below are estimates, as the type and composition of the liquid cream, the fat percentage of the yogurt, the exact amount of gelatin in packets, and the number of slices are not specified. For a slice from 12, the cake could have approximately: Calories: 350-400 kcal Proteins: 7-9 g Fats: 20-25 g Carbohydrates: 35-42 g Sugars: 28-34 g The quantities are indicative and can vary especially depending on the liquid cream used and the size of the slice. The powdered sugar and the sugar from the base represent the largest part of the carbohydrates, while the cream and oil mainly contribute to the fat intake. Storage and reheating Keep the cake in the fridge, in the springform pan or covered, until serving. The cream based on liquid cream, yogurt, and gelatin should not be kept at room temperature for long periods. The cake is not reheated. It is served cold, directly from the fridge.

Yogurt and coffee cream cake - Recipe No. 200

Tags

Categories