Yogurt cream cake with strawberries and tropical fruits
Yogurt cream cake with strawberries and tropical fruits On hot summer days, there is nothing more refreshing and aromatic than a cake with yogurt cream and fresh fruits. This chocolate cake recipe with yogurt and a vibrant mix of strawberries and tropical fruits is perfect for adding a touch of joy to your table. The cake not only looks superb but is also a healthy choice due to its nutritious ingredients. Let's discover together how to prepare this delicacy! Preparation time: 30 minutes Baking time: 14 minutes Rest time: 8 hours (in the fridge) Total: 8 hours and 44 minutes Number of servings: 10 Ingredients For the base: - 5 eggs - 3 tablespoons sugar - 3 tablespoons oil - 5 tablespoons flour - 50 g white chocolate - 1 teaspoon baking powder - 1 teaspoon grated lemon zest - a pinch of salt For the cream: - 250 g mascarpone - 400 g yogurt - 2 tablespoons sour cream - 5 tablespoons powdered sugar - 1 can of mixed berries (420 g) - 250-300 g strawberries - 6 sheets of gelatin (10 g) - 1 full tablespoon grated lemon zest - 3 teaspoons vanilla extract - 2 tablespoons amaretto - mint leaves (for decoration) - chocolate decorations (for decoration) Recipe history Yogurt cream cakes have become popular due to their versatility. They can be easily adapted to the season of fruits, and the combination of yogurt and mascarpone provides a creamy texture without being overwhelming. This recipe combines tradition with innovation, bringing together the most beloved ingredients for a delicious and refreshing dessert. Step by step: Preparing the cake 1. Preparing the base The first step is to prepare the base. Start by breaking the white chocolate into small pieces and melting it in a double boiler, ensuring it doesn't burn. Once melted, let it cool to room temperature. In a large bowl, beat the egg yolks with the sugar until the mixture becomes light in color and airy. Add the oil and melted chocolate, mixing well. Then, incorporate the flour, baking powder, and grated lemon zest. Separately, beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the yolk mixture using a silicone spatula and delicate up-and-down motions. This will help maintain the air in the egg whites, giving the base a fluffy texture. Prepare a round baking pan with a diameter of 26 cm, lining it with parchment paper. Pour the base mixture into the pan and level the surface. Preheat the oven to 180°C and bake the base for 12-14 minutes or until firm to the touch. After baking, remove the base from the oven and let it cool completely. 2. Preparing the cream Meanwhile, let's take care of the cream. In a bowl, mix the mascarpone, powdered sugar, and sour cream, beating well until you obtain a homogeneous mixture. Add the grated lemon zest, yogurt, vanilla extract, and amaretto, mixing gently to avoid losing air from the mixture. Drain the tropical fruits from the can and incorporate them into the cream. Soak the gelatin sheets in cold water for 10 minutes. Once hydrated, drain them well and melt them in a double boiler. Add the melted gelatin in a thin stream to the yogurt cream, mixing quickly to incorporate it evenly. 3. Assembling the cake After the base has cooled, prepare a serving platter with an adjustable ring. Place the base on the platter and secure the ring around it. Cut the strawberries in half and arrange them cut-side up on the chocolate base, leaving a little space between them. Pour the yogurt cream over the strawberries and level the surface. Cover the cake with plastic wrap and let it rest in the fridge overnight. 4. Decorating and serving The next day, carefully remove the ring and the plastic wrap. Decorate the cake with halved strawberries, mint leaves, and chocolate decorations. This step will not only make the cake look wonderful but will also add an extra touch of flavor. Slice the cake and serve it with a smile. It is a perfect dessert, ideal for enjoying with loved ones on hot summer days. Practical tips 1. Ingredients at room temperature: Make sure the eggs and dairy products are at room temperature to achieve a more homogeneous mixture. 2. Gelatin: If you don't have gelatin, you can use agar-agar as an alternative, but follow the instructions on the package to achieve the desired consistency. 3. Variations: You can experiment with different types of fruits, such as mango or peaches, depending on the season. 4. Serving: This cake pairs perfectly with a cold fruit tea or a glass of prosecco, adding an elegant touch to the table. Frequently asked questions - How can I replace mascarpone? You can use well-drained cottage cheese or a combination of ricotta and cream to achieve a similar texture. - How much gelatin should I use? Make sure to follow the instructions on the gelatin package. Generally, 6 sheets of gelatin are sufficient to stabilize the cream. - Can I use frozen fruits? It is recommended to use fresh fruits, but you can use frozen fruits, ensuring that you thaw and drain them well before adding them to the cream. Calories and nutritional benefits This yogurt cream and fruit cake is a healthier choice than many other desserts due to its ingredients. Each serving contains approximately 280 calories, providing a good source of protein and calcium from the yogurt and mascarpone. The fruits add vitamins and antioxidants, contributing to a balanced diet. In conclusion, this yogurt cream cake with strawberries and tropical fruits is not only a delight for the taste buds but also a healthy choice. Try making it and don't forget to share the joy of enjoying a perfect dessert with your loved ones! Enjoy!
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