Yogurt and orange jelly cake

Name: Yogurt and orange jelly cake - Anica N.
Ingredients: BASE: 4 eggs a pinch of salt 2 tablespoons oil 4 tablespoons sugar 4 tablespoons flour 1/2 packet of Dr.Oetker baking powder CREAM: 500 ml yogurt 500 ml sour cream 10 tablespoons sugar Dr.Oetker vanil; bought) 7 tablespoons sugar 3 tablespoons Gustin Dr.Oetker starch

Dessert - Yogurt and orange jelly cake by Anica N. - Recipia

Yogurt and Orange Jelly Cake I have been asked several times for a cake without chocolate and whipped cream. I usually make it when someone wants something lighter or with fruit. It’s a cake with a simple base, yogurt cream, and an orange jelly on top. No complicated techniques are needed, but there are a few steps to follow in order. Quick Info Total time: about 2 hours (including cooling and refrigerator time) Preparation time: 35 minutes Baking time: 40-45 minutes Servings: 10-12 Difficulty: medium Occasion recipe: anniversary, holidays, light fruit cake Ingredients Base 4 eggs a pinch of salt 4 tablespoons sugar 2 tablespoons oil 4 tablespoons flour 1/2 packet baking powder Cream 500 ml yogurt 500 ml sour cream 10 tablespoons sugar vanilla essence 2 cans of fruit cocktail, well drained 2 packets gelatin Syrup syrup from canned fruit (as it collects, do not add water) Jelly 500 ml orange juice (store-bought is fine) 7 tablespoons sugar 3 tablespoons cornstarch Decoration ladyfingers for the edge (at the end) Preparation Method 1. Preparing the Base 1.1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. 1.2. Gradually add the sugar and continue mixing until it becomes a glossy meringue. 1.3. Whisk the yolks with the oil and incorporate them into the egg whites. 1.4. Finally, add the flour mixed with the baking powder, using gentle movements, do not overmix. 1.5. Pour everything into a cake pan (26 cm), greased with a little oil or lined. 1.6. Bake at medium heat (180°C if you have an electric oven), for 40-45 minutes. Do not open the door for the first 30 minutes. 1.7. Remove the base onto a rack to cool completely. Cut it into two discs only after it has cooled. 2. Preparing the Cream 2.1. Mix the yogurt well with the sugar and vanilla essence until the sugar dissolves. 2.2. Add the sour cream and mix until smooth. Do not beat, just fold in. 2.3. Drain the canned fruit very well and add it to the cream. 2.4. Soak the gelatin in 6 tablespoons of water for 5 minutes. 2.5. After it swells, dissolve the gelatin in the microwave or over steam. Do not boil, just enough to become completely liquid. 2.6. Gradually mix the slightly warm gelatin with the cream (take a few tablespoons of cream and put it over the gelatin, then pour everything back in to avoid lumps). Note: The cream should be made just before assembly, not in advance, as it hardens quickly. 3. Assembling the Cake 3.1. Cut the cooled base into two equal discs. 3.2. Place the first disc in the pan (you can use the removable ring pan again). 3.3. Soak with half of the syrup from the fruit. 3.4. Pour half of the fruit cream and level it. 3.5. Place the second disc of the base, soak with the remaining syrup. 3.6. Add the remaining cream and level it as best as you can. 3.7. Refrigerate the cake for at least an hour. 4. Orange Jelly 4.1. From the 500 ml of orange juice, set aside about 100 ml. 4.2. Put 400 ml of juice with sugar on the heat. 4.3. Dissolve the cornstarch in the 100 ml of cold juice. 4.4. When the juice on the heat starts to boil, pour the cornstarch mixture in a thin stream, stirring continuously to avoid lumps. 4.5. Leave on the heat for 1-2 minutes until it thickens like pudding. 4.6. Remove from heat and let it cool (it should be warm, not hot, so it doesn’t melt the cream). 4.7. Take the cake out of the refrigerator, carefully pour the jelly over the cream and level it. 4.8. Put it back in the refrigerator until the jelly sets (minimum 2-3 hours, ideally overnight). 5. Decoration 5.1. When it is completely cool and the jelly has set, remove the cake from the pan. 5.2. Place ladyfingers cut to the size of the base around the cake, pressing gently. Why I make this recipe often Because it’s not hard, it doesn't have fancy ingredients, and it's suitable for those who don’t want whipped cream or chocolate. The yogurt cream with fruit is light, and the base can be made in advance. It can be adapted to whatever fruit is available at home. Tips and Variations Tips Do not put the cream on a warm base, otherwise, it will melt. If you want the jelly to be very smooth, strain it before pouring it. The gelatin must be completely dissolved, with no granules left. Substitutions The sour cream in the cream can be replaced with whipped cream if you prefer a lighter taste. The canned fruit can be swapped for canned pineapple, peaches, or even well-drained fresh fruits. Variations The orange jelly can also be made with other fruit juices, depending on what you have or prefer. Instead of ladyfingers, you can use almond flakes or crushed nuts on the outside. Serving Ideas Slice with a knife dipped in warm water. It’s good cold, straight from the refrigerator. It can be served as a summer dessert or for holidays. Frequently Asked Questions 1. Can I use fruit yogurt in the cream? I do not recommend it, as it usually contains sugar and flavors, plus it does not behave the same when mixed with gelatin. 2. If I don’t have fresh orange juice, can I use store-bought? Yes, any clear orange juice without pulp can be used. 3. How do I know if the jelly has set? When you lightly touch it with your finger and it’s no longer sticky or soft. If it’s not well set, leave it in the refrigerator longer. 4. How far in advance can I prepare the cake? You can make it a day in advance, I do not recommend making it earlier as the base gets too soggy. 5. The gelatin did not dissolve completely. What do I do? If you see it has not dissolved, gently reheat it until any granules disappear. Nutritional Values (estimate) One slice (from 12): approximately 260-320 kcal Protein: 6-7g Fat: 9-11g (depends on sour cream/yogurt) Carbohydrates: 40-46g It’s just an estimate, it varies depending on the fruits and sour cream used. Storage and Reheating The cake can be stored in the refrigerator, covered, for 2-3 days. Freezing is not recommended. It should not be reheated. If it sits too long, the jelly starts to soften, so it’s best consumed within 2 days.

Yogurt and orange jelly cake

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