Yogurt and strawberry fantasy

Name: Yogurt and strawberry fantasy - Dida D.
Ingredients: 1 l liquid cream; 500 ml fruit yogurt (strawberry); 500 g fresh strawberries; 100 ml strawberry syrup; 4 eggs; 4 tablespoons of flour; 4 tablespoons of sugar; 1 baking powder; 2 packets of gelatin granules; 1 vanilla essence

Dessert - Yogurt and strawberry fantasy by Dida D. - Recipia

I made this yogurt and strawberry fantasy when I had a lot of fresh strawberries and didn't want to let them spoil. It's one of those recipes that doesn't look complicated at first glance, but it requires a bit of organization. You don't need a cake mold, just a pot and some plastic wrap. I noticed that the base comes out fluffy, and the cream is light, but firm enough to hold its shape. Quick info Total time: about 4-5 hours (including cooling) Preparation time: 45 minutes Baking time: 25-30 minutes Servings: 10-12 Difficulty: medium Recipe type: fruit cake, cold dessert Ingredients 1 liter liquid cream (preferably with 30% fat) 500 ml fruit yogurt (strawberry) 500 g fresh strawberries 100 ml strawberry syrup 4 eggs 4 tablespoons flour 4 tablespoons sugar 1 teaspoon baking powder 2 packets of gelatin granules (20 g in total) 1 vanilla essence Preparation method 1. Start with the base. Separate the eggs. Beat the egg whites with sugar and vanilla essence until stiff peaks form. Add the beaten yolks mixed with the baking powder, then gently fold in the flour with upward motions. Pour the mixture into a baking tray lined with parchment paper. Bake at 180°C for 25-30 minutes until lightly browned and passes the toothpick test. Let it cool completely before using. 2. For the cream, whip 800 ml of cream (from the total of 1 liter) until it thickens. Mix the yogurt with the whipped cream, using wide movements from top to bottom to avoid losing volume. 3. Hydrate the gelatin in a little cold water according to the instructions on the packet, then melt it in a double boiler without letting it boil. After it cools slightly (it should be warm, not hot), incorporate the gelatin into the cream and yogurt mixture. 4. Cut some strawberries into small cubes. Fold them into the yogurt cream, again with gentle motions. 5. For assembly, line a deep pot or a round dish with plastic wrap, leaving the edges hanging over the sides. At the bottom of the dish, arrange slices of strawberries (use nice strawberries, cut lengthwise). Pour the yogurt and strawberry cream on top. 6. Cut the base to the size of the dish so that it covers the cream. Place the base over the cream and press gently. Soak the base with the strawberry syrup, being careful not to soak it too much. 7. Cover everything with plastic wrap and refrigerate for 3-4 hours, or until the cream sets. 8. Carefully remove the cake from the dish, invert it onto a serving platter, remove the wrap, and decorate as you prefer, either with the remaining cream, slices of strawberries, or as inspired. Why I make this recipe often It's the kind of cake I can prepare when I have guests or when I have leftover strawberries. The cream is light and refreshing, and it’s not hard to eat even after a hearty meal. It keeps well in the fridge, doesn’t require many utensils, and doesn’t need fancy decoration. Tips and variations Tips If the base seems too dry, soak it a little more, but be careful not to make it soggy. The gelatin must be melted without boiling to retain its gelling power. It’s safer to assemble in a round dish with smooth sides for easy removal. Cut the strawberry slices for decoration just before serving to keep them fresh. Substitutions You can use plain yogurt and add your own sugar and vanilla extract if you don't have strawberry yogurt. Vegetable cream can be used if you don't have natural liquid cream, but the texture will be different. Gelatin can be replaced with agar-agar, but different proportions and techniques are needed. Variations Instead of strawberries, you can use other fresh fruits: raspberries, blueberries, peaches. Yogurt with other flavors changes the final taste but works just as well. You can add a thin layer of fruit puree between the cream and the base. Serving ideas It slices best when cold, after at least 3-4 hours in the fridge. It can be served with extra fresh fruit on top or with a little syrup on the side. Frequently asked questions 1. Can I use pre-whipped cream from a tube? I do not recommend it. Homemade whipped liquid cream gives volume and firmness to the cream, while tube cream does not have the same texture or stability. 2. How long should it stay in the fridge to ensure it has set? At least 3-4 hours, but if you have time, let it sit overnight. The cream will hold better when cut. 3. If I don’t have strawberry yogurt, can I use another fruit yogurt? Yes, any fruit yogurt can be used, but the final taste will change depending on the fruits. 4. How do I get the cake out of the pot without breaking it? Let the plastic wrap hang over the edge of the dish. Gently pull on the wrap, invert onto a platter, and slowly peel off the wrap from the edges. 5. My base sticks to the parchment paper. What should I do? Let the base cool completely, then gently peel off the paper. If it still sticks, lightly moisten the paper on the side facing the base. Nutritional values Approximately, per slice (out of 12): Calories: 320-350 kcal Protein: 5-6 g Fat: 20-24 g Carbohydrates: 30-35 g Values vary depending on the type of cream and yogurt used. It’s not a very low-calorie recipe, but it’s lighter than classic cakes with a lot of buttercream. Storage and reheating The cake keeps in the fridge, covered, for up to 3 days. It slices most easily when cold. Reheating is not recommended, as it’s a dessert with gelatin and cream. It does not freeze well, as the texture of the cream changes unpleasantly.

Yogurt and strawberry fantasy

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