Guguluf with yogurt cream and cherries

Name: Guguluf with yogurt cream and cherries - Andreea J.
Ingredients: Base: 3 eggs; 3 tablespoons sugar; 2 tablespoons flour; 1 tablespoon cocoa; 1 tablespoon water; 1 teaspoon baking powder; a pinch of salt. Cream: 200 g yogurt; 4 tablespoons sugar; 3 vanilla sugar; 200 ml whipped cream; 200 g cherries; 1 packet of 10 g gelatin. Glaze: 100 g chocolate; 100 ml whipped cream; 50 g white chocolate.

Dessert - Guguluf with yogurt cream and cherries by Andreea J. - Recipia

The guguluf with yogurt cream and cherries is a cake featuring a simple cocoa base, a light yogurt cream with fruits, and a chocolate glaze. I started with a cake I saw at Dea and tried it at home. The taste is very good, even if the final shape doesn't always turn out as visually appealing. Cherries can be replaced with sour cherries or other seasonal fruits, depending on what you have on hand. Quick Info Total time: not specified in the original recipe; cooling and setting time for the cream should be added Preparation time: not specified Baking time: approximately 30 minutes Oven temperature: 180 degrees Celsius Servings: number not specified; depends on the slice served Difficulty: medium Recipe type: cocoa cake with yogurt cream and cherries Ingredients For the base 3 eggs 3 tablespoons sugar 2 tablespoons flour 1 tablespoon cocoa 1 tablespoon water Oil, for the mixture; the amount is not mentioned in the original recipe 1 teaspoon baking powder A pinch of salt For the cream 200 g yogurt 4 tablespoons sugar 3 vanilla sugars, as mentioned in the original recipe 200 ml whipped cream 200 g cherries 1 packet of 10 g gelatin For the glaze 100 g chocolate 100 ml whipped cream 50 g white chocolate, for decoration Preparation Method 1. Preparing the base Separate the eggs. Mix the yolks with the sugar, salt, water, and oil. The mixture should be homogenized before adding the dry ingredients. Beat the egg whites until stiff, then fold them into the yolk mixture. Add the cocoa, flour, and baking powder. Mix gently to keep the batter airy. The amount of oil is mentioned in the preparation method but not in the ingredients list. Since no exact measurement is specified, I won't complete it here with an estimated value. 2. Baking the base Pour the mixture into a guguluf mold. The oven should be preheated to 180 degrees Celsius. Bake the base for about 30 minutes. At the end, check with a toothpick. If it comes out clean or without traces of raw batter, the base is baked. After baking, let the base cool completely. Do not cut it while it is warm, as it may crumble more easily. After cooling, cut it in half horizontally. 3. Preparing the cream Mix the yogurt with the sugar and vanilla sugar. Separately, whip the cream until it forms stiff peaks. Fold the whipped cream into the yogurt mixture, then add the cherries. If using cherries with pits, they must be removed before adding to the cream. The recipe mentions 200 g of cherries. Prepare the gelatin according to the instructions on the packet. Once ready, add it to the yogurt cream and mix to distribute evenly. 4. Assembling the guguluf Place the first half of the base in the mold it was baked in. Pour the yogurt cream with cherries over it. Place the second half of the base on top and let the cake set. The original recipe does not specify an exact time for this step, so it is important not to rush removing the guguluf from the mold before the gelatin has set. 5. Preparing the glaze Break the chocolate into pieces and place it with the whipped cream in a bowl. Heat the mixture over steam and stir until the chocolate melts and the glaze becomes smooth. Let the glaze cool slightly, then pour it over the guguluf. It should not be too hot when poured, especially since the cake has yogurt cream and whipped cream. Finally, chop the white chocolate and sprinkle it over the glaze. The guguluf should then be left to cool and set before serving. Why I make this recipe often I love the combination of the cocoa base and the cool yogurt cream with fruits. The cherries add a fresh taste, and the yogurt makes the cream lighter than a filling based solely on whipped cream or butter. The recipe is also useful because it can be adapted based on the available fruits. The appearance largely depends on how the guguluf is cut and removed from the mold. Even if it doesn’t come out perfectly, the taste remains pleasant, especially after the cake has cooled well. Tips The base should be allowed to cool completely before cutting. When warm, it can crumble, and the cream will not settle correctly between the two halves. Cherries should be prepared before being incorporated into the cream. Remove the pits and use the fruits as mentioned in the recipe. The gelatin should be prepared exactly according to the instructions on the packet. Since different types of gelatin may have different usage methods, it is not advisable to change the method or liquid quantity without checking the packaging. The glaze should be allowed to cool slightly before decorating. If it is too hot, it may affect the cream. Substitutions Cherries can be replaced with sour cherries or other seasonal fruits. Sour cherries will give the cream a more tart flavor, while sweeter fruits will make the dessert milder in taste. The original recipe uses yogurt, whipped cream, and gelatin. These should not be replaced if you want to keep the cream's texture as close as possible to what is described. Variations You can prepare the cake with fresh cherries or other seasonal fruits, depending on availability. The base of the recipe remains the same: cocoa base, yogurt cream with fruits, and chocolate glaze. The decoration can remain simple, with finely chopped white chocolate, as in the basic recipe. The important thing is that the glaze is cool enough for the decoration to stay on the surface. Serving Ideas The guguluf is sliced and served cold. It is suitable as a dessert after a meal or for a family gathering. Because it contains yogurt cream, it is not recommended to keep it at room temperature for long. Frequently Asked Questions Can the base be baked in a different mold? The recipe is designed for a guguluf mold, and the base is then cut in half and reassembled in the same mold. If you use a different type of mold, the final shape of the cake may differ. Baking time may vary, but the original recipe indicates 30 minutes at 180 degrees. When is the gelatin added to the cream? The gelatin is prepared according to the instructions on the packet and is added after the yogurt, sugar, vanilla sugar, whipped cream, and cherries have been mixed. It should be well incorporated into the cream. Can I use sour cherries instead of cherries? Yes. The recipe allows for replacing cherries with sour cherries or other seasonal fruits. Sour cherries will change the flavor to a more tart one, but they pair well with the cocoa base and yogurt cream. Why should the glaze be allowed to cool? The glaze melts over steam with the whipped cream, so it is hot after preparation. It should be allowed to cool slightly before being poured over the guguluf, to avoid affecting the cream. How long should the cake be kept in the refrigerator? The recipe does not specify an exact time. The guguluf should be kept in the refrigerator until the gelatin cream is firm enough to be cut and served. The time depends on the cake's temperature and the gelatin used. Nutritional Values The values below are estimates and may vary depending on the type of yogurt, whipped cream, and chocolate used. Since the number of servings is not specified, the estimate is for a slice from approximately 10 servings. One slice may contain about 300-350 kcal, 6-7 g of protein, 35-40 g of carbohydrates, and 16-20 g of fat. The amount of sugar and fat can vary significantly depending on the chocolate chosen, the whipped cream, and the amount of oil used in the base. These values should not be considered an exact nutritional calculation. Storage and Reheating The guguluf should be stored in the refrigerator, covered, as it contains yogurt cream, whipped cream, and gelatin. It is best consumed cold and does not require reheating. For good texture, only take out the desired portion before serving and keep the rest of the cake in the refrigerator. Long-term storage at room temperature is not recommended, especially on hot days.

Guguluf with yogurt cream and cherries

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