Yogurt cake with whipped cream and sour cherries

Name: Yogurt cake with whipped cream and sour cherries - Ariadna L.
Ingredients: Base 2 eggs 3 tablespoons sugar 4 tablespoons oil 3 tablespoons flour 1/2 packet baking powder Cream 250 ml plain yogurt 250 ml whipped cream 1 packet gelatin 5 tablespoons sugar Jelly 250 ml sour che

Dessert - Yogurt cake with whipped cream and sour cherries by Ariadna L. - Recipia

Often, when I need a quick dessert and don't feel like complicated recipes, I make this yogurt, whipped cream, and sour cherry cake. I stumbled upon it one day when I was looking for something to prepare quickly, yet suitable for an occasion like March 8th. It didn’t take long, and it turned out just right: fresh, light, and without much hassle. Quick Info Total time: about 3 hours (including cooling in the fridge) Preparation time: 40 minutes Baking time: 20-25 minutes (for the base) Servings: 8-10 Difficulty: easy Occasion: suitable for festive days or when you want a simple fruit cake Ingredients Base: 2 eggs 3 tablespoons sugar 4 tablespoons oil 3 tablespoons flour 1/2 packet baking powder Cream: 250 ml plain yogurt 250 ml liquid cream (for whipping) 1 packet gelatin 5 tablespoons sugar Jelly: 250 ml sour cherry compote juice 1 packet gelatin 1 large jar of sour cherries compote (for the whole cake, pitted cherries) Preparation Method 1. Preparing the base 1.1. Separate the egg whites from the yolks. 1.2. Beat the egg whites with a pinch of salt until foamy. 1.3. When they start to firm up, gradually add the sugar and continue beating until you have a glossy foam. 1.4. Mix the yolks with the oil. 1.5. Gently fold the yolks into the egg whites using a spatula. 1.6. Add the flour mixed with baking powder, also with slow movements to avoid deflating the batter. 1.7. Prepare a springform cake pan: grease with a little oil and dust with flour. 1.8. Pour the mixture into the pan, level it, and bake in a preheated oven at 180°C for 20-25 minutes, until the base is golden and passes the toothpick test. 1.9. Remove the base and let it cool completely in the pan. 2. Assembling the base with sour cherries 2.1. Once the base has cooled, poke it gently with a toothpick here and there. 2.2. Soak the base with compote juice (some of the juice reserved for the jelly). 2.3. Spread well-drained, pitted sour cherries all over the base. 3. Yogurt and whipped cream 3.1. Mix the yogurt with the sugar until dissolved. 3.2. Whip the cream separately until firm but not too stiff. 3.3. Fold the whipped cream into the yogurt gently. 3.4. Dissolve a packet of gelatin in half a cup of cold water, let it hydrate for 10 minutes, then place the bowl over a double boiler, stirring until completely dissolved. Do not let it boil. 3.5. After the gelatin has cooled (it should still be liquid, not hot), add it to the yogurt and whipped cream mixture, mixing well. 3.6. Immediately pour the cream over the base and cherries, leveling it. Place the cake in the fridge for at least 30 minutes to let the cream set slightly. 4. Sour cherry jelly 4.1. Place 250 ml of compote juice in a bowl. 4.2. Add a packet of gelatin, allowing it to hydrate for 10 minutes. 4.3. Heat over a double boiler until the gelatin dissolves, stirring continuously. 4.4. Once it has cooled slightly, remove the cake from the fridge and pour the jelly over the entire surface. 4.5. Optionally, place some cherries on top. 4.6. Return the cake to the fridge for at least 2-3 hours to set the cream and jelly well. Why I make this recipe often It’s one of the recipes I turn to when I want something quick, with readily available ingredients. No step is complicated, and the result is refreshing. It suits both events and everyday dessert needs. Tips and Variations Tips Do not pour the jelly over the cake while the cream is not set. It’s important to wait. Use gelatin according to the instructions on the packet to avoid it remaining liquid. Substitutions You can use any fruit compote if you don’t have sour cherries. Plain yogurt can also be low-fat, but do not use fruit-flavored varieties. Variations Instead of a classic base, you can try a thin base made of crushed cookies with butter, but it won’t be as fluffy. For a more tangy flavor, you can add a little lemon zest to the yogurt cream. Serving Ideas The cake is served cold, cut with a knife dipped in hot water for clean slices. It goes well with coffee or tea, especially after a hearty meal. Frequently Asked Questions 1. Can the base be made with more eggs? Yes, but for this type of cake, the base is meant to be thin and soft, not to overpower the cream’s flavor. 2. Which cream is more suitable: vegetable or natural? I use liquid cream for whipping, not vegetable cream, because the texture and flavor are finer. 3. Can it be made without gelatin? The cream won’t hold as well without gelatin, and the jelly won’t set. I do not recommend skipping this step. 4. Can I use fresh fruit instead of compote? Yes, but you will need a syrup to soak the base and for the jelly (you can quickly make one from water, sugar, and a little lemon juice). 5. Can I use Greek yogurt? You can, but the cream will be denser. You may need to adjust the amount of gelatin. Nutritional Values Approximately, a slice of this cake has around 220-250 kcal, with variations depending on how much cream or sugar you actually use. Most calories come from cream, sugar, and the base. Proteins are about 4-5 g/slice, fats 10-12 g, and carbohydrates around 25-30 g. Values are indicative and can vary depending on the compote or brands of ingredients. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. It is not suitable for freezing, and reheating is not recommended. It is served cold, as at room temperature the cream and jelly may start to soften.

Yogurt cake with whipped cream and sour cherries

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