Refreshing cake with cream, yogurt, and strawberries

Refreshing cake with sour cream, yogurt, and strawberries This refreshing cake is a perfect choice for warm summer days or any special occasion. With a fluffy base and a fine cream made of sour cream and yogurt, enriched with strawberries, it is a dessert that will delight everyone's taste buds. Additionally, it is a simple yet sophisticated recipe that will impress your guests. Here’s how to prepare it! Preparation time: 30 minutes Baking time: 25 minutes Cooling time: 6 hours Total: 6 hours and 55 minutes Number of servings: 10-12 Ingredients For the base: - 100 g butter (or Rama Maestro margarine cube) - 100 g sugar - 100 g flour - 2 large eggs - 35 ml milk - 1 teaspoon baking powder - 1 teaspoon vanilla extract - 1 teaspoon grated orange zest - 1/2 teaspoon lemon zest - 1/2 teaspoon saffron For the cream: - 350 g strawberries (fresh or frozen) - 2 tablespoons sugar - 200 g sour cream (minimum 32% fat) - 400 g full-fat yogurt (or 10% Greek yogurt) - 200 ml liquid cream - 170-200 g sugar (to taste) - 2 packets of 10 g gelatin - 1 teaspoon vanilla extract - 1 teaspoon rum extract - 1 orange (cut into pieces) For decoration: - 1 packet Tort Gelee (Dr. Oetker) or 2 tablespoons vanilla powdered sugar - Colored sugar decorations (optional) Necessary utensils - Round springform pan - Mixer - Blender - Large bowl - Spatula - Parchment paper - Plastic wrap Step-by-step instructions 1. Preparing the cake pan: Start by preparing the round springform pan. Line the bottom with parchment paper and grease the edges with butter to prevent sticking. Preheat the oven to 180 degrees Celsius. 2. Preparing the base: In a bowl, sift the flour, baking powder, salt, saffron, orange zest, and lemon zest. Mix well with a whisk to combine the dry ingredients. 3. Beating the butter: In another bowl, use the mixer to cream the butter for 1-2 minutes until it becomes creamy. Add the sugar in two batches, continuing to mix for about 2 minutes, until the mixture is fluffy and light in color. 4. Adding the eggs: Add the vanilla extract and mix for one minute. Then, add the eggs one by one, mixing well after each addition. 5. Incorporating the dry ingredients and milk: Attach the spiral beaters of the mixer and add the flour mixture in three batches, alternating with the milk in two batches (flour-milk-flour-milk-flour). Mix gently on low speed, just until combined. 6. Baking the base: Pour the mixture into the prepared pan and bake for 20-25 minutes. Check if it is baked using a toothpick; if it comes out clean, the base is ready. Let the base cool in the pan. 7. Cutting the base: Once cooled, invert the base onto a stand and cut it in half with a special wire, ensuring an even cut. 8. Preparing the cream: If using frozen strawberries, make sure they are thawed and cleaned. Blend them in a blender with 2 tablespoons of sugar until they turn into puree. 9. Whipping the sour cream: Whip the sour cream with the mixer for one minute, then add the powdered sugar in two batches, mixing until well combined. Add the yogurt and strawberry puree, continuing to mix. 10. Gelatin: Soak the two packets of gelatin in 150 ml of water for 10 minutes. Then, heat them over low heat, stirring constantly, until dissolved, being careful not to let the gelatin boil. Let it cool for 15 minutes. 11. Incorporating the gelatin: Add the cooled gelatin in a thin stream into the sour cream mixture and mix well. 12. Adding the whipped cream: Take the whipped cream out of the fridge and fold it into the sour cream mixture, mixing gently until combined. 13. Assembling the cake: Place one base in the cake pan, with the more baked side facing up. Add 2/3 of the cream obtained and spread evenly. Sprinkle the orange pieces, pressing them gently, then add the remaining cream. Cover with the second base, with the baked side in contact with the cream. 14. Cooling: Cover the cake with plastic wrap and leave it in the fridge for at least 6 hours. This cooling time is essential to allow the flavors to develop and to firm up the cream. 15. Final decoration: After the cake has cooled well, loosen the edges with a thin spatula. Invert the cake onto a serving platter with a firm motion. You can decorate it with Tort Gelee or dust it with vanilla powdered sugar and colored decorations. Useful tips: - Ingredients: Choose fresh strawberries for a more intense flavor. If using frozen strawberries, make sure they are of good quality. - Gelatin: Do not leave the gelatin on the heat for too long, as it loses its gelling properties. - Serving: This cake pairs wonderfully with a cold fruit tea or fresh lemonade. Possible variations: - Replace strawberries with other seasonal fruits, such as raspberries or peaches, to create a different cake. - You can add a layer of chocolate cream between the two bases for a decadent touch. Calories and nutritional benefits: This cake has a moderate calorie content, thanks to ingredients like yogurt and fruits, which provide vitamins and antioxidants. It is a good choice for a lighter dessert without sacrificing flavor. Frequently asked questions: - Can I use another type of sweetener? Yes, you can replace sugar with a natural sweetener like honey or maple syrup. - How can I store the cake? The cake can be stored in the fridge for up to 3 days, covered with plastic wrap to retain its freshness. This refreshing cake with sour cream, yogurt, and strawberries is not just a dessert, but a culinary experience! I hope you try it and enjoy every delicious slice!

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan