Dessert cake with yogurt cream and apricot jelly

Name: Dessert cake with yogurt cream and apricot jelly - Delia F.
Ingredients: sponge: 6 eggs 6 tablespoons sugar 6 tablespoons flour 2 tablespoons cocoa 1 pinch salt 1 teaspoon baking powder cream: 1 jar apricot jam 1 jar apricot compote 300 g liquid cream 400 g apricot; flavored yogurt vanilla sugar 2 sachets of gelatin jelly: 300 ml apricot compote 1 sachet of gelatin decoration: 200 g liquid cream

Dessert - Dessert cake with yogurt cream and apricot jelly by Delia F. - Recipia

Yogurt Cream and Apricot Jelly Cake: a fresh and refreshing delight Total preparation time: 2 hours Preparation time: 30 minutes Baking time: 30 minutes Number of servings: 10 If you are looking for a dessert that combines the fluffy texture of the sponge cake with a flavorful yogurt cream and a sweet-sour apricot jelly, then this yogurt cream and apricot jelly cake recipe is perfect for you. This cake is ideal for hot summer days, but can be enjoyed at any time of the year, bringing a touch of freshness and indulgence to your tables. Let's start the culinary adventure! Essential Ingredients For the sponge: - 6 eggs - 6 tablespoons of sugar - 6 tablespoons of flour - 2 tablespoons of cocoa - 1 pinch of salt - 1 teaspoon of baking powder For the cream: - 1 jar of apricot jam - 1 jar of apricot compote - 300 g liquid cream - 400 g apricot-flavored yogurt - 1 packet of vanilla sugar - 2 sachets of gelatin For the jelly: - 300 ml apricot compote - 1 sachet of gelatin For decoration: - 200 g liquid cream Necessary utensils - Bowl or mixing bowl - Whisk or mixer - Springform pan - Double boiler (or a bowl that fits over a pot of boiling water) - Serving platter The story behind the recipe Fruit cakes have a long history in gastronomy, often associated with celebrations and special occasions. This yogurt cream and apricot jelly cake combines tradition with innovation, bringing a modern touch thanks to the yogurt and jelly. It is a dessert that not only looks good but also offers an explosion of flavors with each slice. Step by step for a perfect cake 1. Preparing the sponge Start by separating the egg whites from the yolks. In a bowl, whisk the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue whisking until you obtain a shiny, firm meringue. This is the key to a fluffy sponge! Add the crushed yolks and gently mix with a spatula. Sift the flour, cocoa, and baking powder together to avoid lumps. Fold these dry ingredients into the egg mixture, mixing gently from bottom to top to maintain the air in the meringue. 2. Baking the sponge Grease the springform pan with a splash of oil and dust with flour to prevent sticking. Pour the obtained batter into the pan and bake in a preheated oven at 180°C for 25-30 minutes. It is important not to open the oven door too early, as this may affect the rise of the sponge. You can check if it is baked by inserting a toothpick in the center - if it comes out clean, the sponge is ready. 3. Cooling and cutting the sponge After the sponge has baked, let it cool completely in the pan. Once cooled, cut it with a knife into two equal discs, using a thread or a sharp knife. 4. Preparing the cream Hydrate the gelatin in 100 ml of apricot compote for 10 minutes. Then, place it over a double boiler and stir gently until it completely dissolves. In a bowl, mix the yogurt with the blended apricots and the dissolved gelatin. Add the vanilla sugar for extra flavor. In another bowl, whip the liquid cream until firm. Fold the cream into the yogurt mixture, mixing gently until you obtain a smooth cream. 5. Assembling the cake Place the first sponge disc on a platter, inside the cake ring. Soak it with apricot compote and spread with apricot jam. Pour half of the yogurt cream and place the second disc, pressing gently. Continue with the remaining cream and refrigerate the cake for an hour to set. 6. Preparing the jelly Repeat the gelatin hydration process with 100 ml of compote. After it has cooled slightly, add the remaining compote and stir gently. Pour this jelly over the yogurt cream and let the cake chill in the fridge for another hour to set. 7. Decorating the cake Before removing the ring, use a knife to detach the edges of the cake. Decorate the edges with whipped cream, giving it an elegant and appetizing look. Serving suggestions This cake can be served plain, but you can also add some fresh apricot slices or a caramel sauce for extra flavor. It is also delicious alongside a scoop of vanilla ice cream or even a cold lemonade on hot summer days. Frequently Asked Questions 1. Can I use other fruits? Of course! This is a versatile dessert, so you can replace apricots with peaches, plums, or even berries. 2. What else can I add to the cream? You can experiment with vanilla flavors or ground nuts, which will provide additional taste and texture. 3. How can I make the cake less caloric? You can use low-fat Greek yogurt and replace some of the sugar with a natural sweetener. Nutritional benefits This cake is not only delicious but also healthier than many other desserts due to its yogurt and fruit content. Yogurt is a good source of probiotics, which help maintain healthy digestion, and apricots are rich in vitamins A and C, antioxidants that support the immune system. Calories A serving of cake contains approximately 250-300 calories, depending on the ingredients used and the serving size. So, don't wait any longer! Get into the kitchen and treat your friends and family to this yogurt cream and apricot jelly cake, a dessert that will surely become a favorite. Enjoy!

Dessert cake with yogurt cream and apricot jelly

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