Cake with wine, yogurt cream, and berries

Name: Cake with wine, yogurt cream, and berries - Andreea G.
Ingredients: Base: 4 eggs; 150 ml red wine; 400 g flour; 200 g sugar; 2 tablespoons honey; 150 g soft butter or margarine; 2 tablespoons cocoa; 1 teaspoon baking powder; 150 g cherry liqueur chocolate; 1 tablespoon vanilla sugar. Cream: 250 ml liquid cream; 600 g yogurt; 300 g sugar; 300 g berries; 20 g gelatin. Decoration: 200 g dark chocolate; 2; 3 tablespoons cream; powdered sugar with vanilla flavor.

Dessert - Cake with wine, yogurt cream, and berries by Andreea G. - Recipia

Wine and Yogurt Cream Berry Cake Who doesn't love a decadent cake that combines the rich flavors of red wine with the freshness of berries? This wine and yogurt cream cake recipe is not just a dessert, but a culinary experience, perfect for special occasions or simply to indulge yourself. Plus, it’s a simple yet impressive recipe that is sure to make a statement at any table. Let’s get started! Preparation time: 30 minutes Baking time: 60 minutes Cooling time: 4 hours Servings: 12 Ingredients: *For the base:* - 4 eggs - 150 ml red wine (choose a quality wine with fruity notes for a more intense flavor) - 400 g flour - 200 g sugar - 2 tablespoons honey - 150 g soft butter or margarine - 2 tablespoons cocoa powder - 1 teaspoon baking powder - 150 g cherry liqueur chocolate (this will add depth of flavor) - 1 tablespoon vanilla sugar *For the cream:* - 250 ml heavy cream - 600 g yogurt (Greek yogurt for a creamier texture) - 300 g sugar - 300 g berries (you can use a mix of raspberries, blackberries, and blueberries) - 20 g gelatin (hydrated and melted) *For decoration:* - 200 g dark chocolate (choose chocolate with at least 70% cocoa content) - 2-3 tablespoons of heavy cream - powdered sugar with vanilla flavor Preparation: 1. Preparing the base: Start by preheating the oven to 160°C. In a large bowl, mix the honey with cocoa, soft margarine, and vanilla powdered sugar. This mixture will add a rich taste to your cake base. Make sure the margarine is at room temperature for easier incorporation. 2. Add the eggs, wine, and yolks to this mixture and mix well until you have a homogeneous composition. The wine will contribute to the moisture and flavor of the cake, so don’t hesitate to choose a wine you like. 3. Break the chocolate into small pieces and add it to the mixture. It will melt slightly in the batter, bringing an extra layer of flavor. 4. Sift the flour together with the baking powder and gradually incorporate them into the wet mixture. Mix with a spatula to avoid lumps. 5. In another bowl, beat the egg whites until stiff peaks form. These will add air to the batter, making the cake fluffier. Gently fold the beaten egg whites into the cake mixture with a folding motion. 6. Pour the mixture into a round cake pan lined with baking paper and bake for 60 minutes or until a toothpick inserted in the center comes out clean. After baking, let it cool in the pan for a few minutes, then transfer it to a rack to cool completely. 2. Preparing the cream: While the base cools, you can prepare the yogurt cream. Place the berries in a small saucepan and simmer them on low heat until a syrup forms. This syrup will add an intense flavor and vibrant color to your cream. 3. Whip the heavy cream until it becomes firm. In another bowl, mix the yogurt with sugar and the hydrated and melted gelatin. Make sure the gelatin is well incorporated to avoid lumps in the cream. 4. Carefully fold the whipped cream into the yogurt mixture. Add the berry syrup and gently mix to avoid losing air in the cream. 5. Once the base has completely cooled, cut it in half. Place the first half on a serving platter and pour a syrup made of water, sugar, and rum essence over it to moisten. 6. Add half of the yogurt cream over the soaked base, then place the other half of the base on top and pour the remaining cream over it. Cover with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight. 3. Decorating the cake: When the cake has cooled and set, melt the dark chocolate in a double boiler along with 2-3 tablespoons of heavy cream. Mix well until it becomes a smooth composition. 4. Pour the melted chocolate over the cake and smooth it out. Refrigerate again for an hour. 5. For a special decoration, you can use lace paper sprinkled with powdered sugar. Carefully lift the paper to create a lace effect on the chocolate. Serving suggestions: Serve the cake with a portion of fresh berries on top or alongside a scoop of vanilla ice cream. A cup of coffee or a glass of red wine will perfectly complement the flavors of this sophisticated cake. Practical tips: - Ensure all ingredients are at room temperature for a uniform mixture. - Use quality chocolate for a more intense flavor. - If you prefer a less sweet cake, you can reduce the amount of sugar in the cream. - The cake can be stored in the refrigerator for 3-4 days, but it will be most delicious in the first 48 hours. Nutritional information (per serving, estimated): - Calories: 350 - Fat: 20 g - Carbohydrates: 40 g - Protein: 6 g This wine and yogurt cream berry cake is more than just a dessert. It’s a choice that reflects creativity and a love for cooking. It can be customized according to your preferences, and each bite will bring a touch of joy. So put on your apron, prepare your ingredients, and let yourself be carried away by the magic of cooking! Bon appétit!

Category: Dessert Author: Andreea G. Views: 1 Date: 05.10.2024

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