Yogurt cream cake with strawberry jelly
Yogurt Cream and Strawberry Jelly Cake Welcome to the world of sweet delights! Today, I will share with you a delightful recipe for a yogurt cream and strawberry jelly cake, perfect for any special occasion or simply to pamper the family. This cake is not just a dessert; it is a culinary experience that will bring smiles to the faces of your loved ones. With fluffy layers, a smooth yogurt cream, and a shiny strawberry jelly, each slice is an explosion of fresh flavors! Preparation time: 30 minutes Baking time: 25 minutes Cooling time: 4 hours (or overnight) Total: 5 hours 55 minutes Servings: 10 Ingredients: *For the 2 layers:* - 4 eggs - 140 g flour - 120 g sugar - 2 tablespoons oil - 2 teaspoons Angelli Cherry liqueur (or other flavored liqueur, optional) *For the yogurt cream:* - 300 ml liquid cream - 300 g strawberries (fresh) - 100 g full-fat plain yogurt - 10 g gelatin - 2 tablespoons powdered sugar - 2 tablespoons granulated sugar *For the strawberry jelly:* - 300 g strawberries (fresh) - 120 g powdered sugar - 8 g gelatin - 1 packet vanilla sugar Preparing the Layers: 1. Separating the eggs: Start by separating the egg whites from the yolks. This is an essential step to achieve a fluffy layer, as the beaten egg whites will add air and volume. 2. Mixing the yolks: In a bowl, mix the yolks with the oil and Angelli liqueur. This step will give the layers a subtle flavor and a richer texture. 3. Beating the egg whites: In another bowl, beat the egg whites until they form a stiff foam. Here, it is important to use a high-speed mixer to achieve a firm foam. 4. Adding the sugar: Once the egg whites are beaten, gradually add the sugar while continuing to mix. This will help create a shiny meringue. 5. Incorporating the yolks: Using a spatula or a wooden spoon, gently fold the yolk mixture into the egg white foam, being careful not to lose the air in the mixture. 6. Adding the flour: Mix the flour with the baking powder and, using the same spatula, gradually incorporate the flour mixture into the egg composition, being careful not to overmix. 7. Baking: Line a baking tray with parchment paper and pour the mixture into it, leveling the surface. Bake in a preheated oven at 160-170°C for 10-12 minutes. Repeat the process for the second layer. Preparing the Yogurt Cream: 1. Preparing the strawberries: Wash the strawberries well and remove the stems. Cut 200 g of them into small pieces and sprinkle with granulated sugar to enhance their flavor. Puree the remaining 100 g of strawberries with a blender until you get a smooth paste. 2. Hydrating the gelatin: Soak the gelatin in 40-50 ml of water for 10 minutes. 3. Whipping the cream: Whip the liquid cream until it becomes firm, then add the powdered sugar and mix a little more. 4. Incorporating the yogurt: Add the yogurt and strawberry puree to the whipped cream mixture, gently folding them in. 5. Melting the gelatin: Place the hydrated gelatin over a double boiler to melt completely, then incorporate it into the yogurt cream, mixing well. 6. Assembling the cake: Place one layer of cake on a platter and surround it with a cake ring. Pour the yogurt cream over the layer and refrigerate until you prepare the jelly. Preparing the Strawberry Jelly: 1. Hydrating the gelatin: Similar to the gelatin for the cream, hydrate the gelatin for the jelly in 40-50 ml of cold water. 2. Preparing the strawberry puree: Use the blender to turn the cleaned strawberries into a fine paste. Place them in a small pot, add the powdered sugar and vanilla sugar, and simmer on low heat for 4-5 minutes, stirring constantly. 3. Incorporating the gelatin: After the mixture has been on the heat, remove it from the heat and let it cool for a few minutes. Add the hydrated gelatin and stir until completely melted. 4. Finishing the cake: Remove the cake from the fridge, place the second layer on top of the cream, and pour the strawberry jelly over it, leveling it evenly. Let the cake chill for a few hours, ideally overnight, to set well. Serving and Suggestions: When the cake is ready, remove the ring and decorate it as desired. One idea is to use whipped cream or some fresh strawberry slices on top for an attractive look. This yogurt cream and strawberry jelly cake is perfect alongside a fragrant tea or a glass of fresh lemonade. Nutritional Benefits: This cake is not only delicious but also relatively healthy due to the fresh ingredients. Strawberries are rich in vitamin C and antioxidants, while yogurt provides beneficial probiotics for digestion. Additionally, the cream adds a touch of indulgence, but you can opt for a lighter plant-based cream. Frequently Asked Questions: 1. Can I use other fruits for the jelly? Yes, you can replace strawberries with raspberries, blueberries, or peaches, depending on your preferences. 2. How can I make the cake less sweet? Reduce the amount of sugar in the recipe or choose a natural unsweetened yogurt. 3. Can the cake be prepared a day in advance? Absolutely! In fact, letting it chill in the fridge overnight will enhance its flavor. 4. Can I use plant-based gelatin? Yes, you can use agar-agar, but make sure to follow the hydration and usage instructions specified on the package. 5. How do I store the cake? This cake keeps well in the fridge for 2-3 days, covered with plastic wrap. Now that you know how to prepare this yogurt cream and strawberry jelly cake, all that’s left is to get started and enjoy every bite! Whether it’s for a celebration or a weekly dessert, this cake will surely become a favorite in your family. Enjoy!
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