Yogurt cake with berries and white chocolate

Name: Yogurt cake with berries and white chocolate - Estera K.
Ingredients: For the base: 6 eggs; 150 g sugar; 9 tablespoons oil; 300 g flour; 1 teaspoon baking powder; a pinch of salt. For the cream: 1200 ml whipped cream; 4 tablespoons powdered sugar; 300 g white chocolate; 200 ml liquid cream; 400 ml berry yogurt; 3 tablespoons black currant jam; 50 g butter; 6 g gelatin.

Dessert - Yogurt cake with berries and white chocolate by Estera K. - Recipia

Yogurt Cake with Berries and White Chocolate I have made this cake several times, especially towards the end of Lent, when there’s an opportunity for a special dessert for Easter or other family celebrations. I like that it’s easy to make, the ingredients are readily available, and you can prepare most of it a day in advance. The sponge is light, and the cream has a fresh yogurt flavor balanced by the sweetness of the fruits and white chocolate. Quick Info Total time: approximately 3 hours (includes baking and cooling, excluding refrigeration time) Preparation time: 45 minutes Baking time: 50 minutes (15 min at 160°C + 35 min at 170°C) Servings: 20-24 (a cake of about 3 kg, 20x30 cm) Difficulty: medium Occasion: festive dessert, holidays (Easter, anniversaries) Ingredients For the sponge: 6 eggs 150 g sugar 9 tablespoons oil 300 g flour 1 teaspoon baking powder a pinch of salt For the cream: 1200 ml heavy cream 4 tablespoons powdered sugar 300 g white chocolate 200 ml liquid cream 400 ml berry yogurt (or natural yogurt 3% + 2 tablespoons jam) 3 tablespoons blackcurrant jam 50 g butter 6 g gelatin For decoration: fresh or frozen berries (to taste) remaining whipped cream from the cream Preparation Steps 1. Preparing the sponge 1.1. Start with the egg whites. Separate the eggs and place the egg whites in a large bowl. Sprinkle a pinch of salt and beat them until stiff peaks form. 1.2. Gradually add the sugar, mixing on high speed until you achieve a dense, glossy meringue. 1.3. In a small bowl, mix the egg yolks with the oil. 1.4. Pour the yolk mixture over the egg white foam. Gently fold them together with a whisk, being careful not to overmix. 1.5. Sift the flour and baking powder over the mixture and slowly fold in with the whisk until well combined. 1.6. Prepare a 20x30 cm baking tray. Line the bottom with parchment paper. 1.7. Pour the batter into the tray and gently level it with a spatula. 1.8. Bake in the preheated oven: 15 minutes at 160°C, then an additional 35 minutes at 170°C. The sponge should be golden but springy to the touch. 1.9. Allow the sponge to cool completely. Carefully remove it to a cutting board and slice it horizontally into 3 equal layers. 2. Preparing the cream 2.1. Whip 1200 ml of heavy cream with 4 tablespoons of powdered sugar until you achieve stable whipped cream. Set aside. 2.2. Soak 6 g of gelatin in 4 tablespoons of cold water. 2.3. In a double boiler, combine 200 ml of liquid cream, 50 g of butter, and 300 g of broken white chocolate. 2.4. Heat over steam, stirring constantly until the chocolate and butter have completely melted and the mixture is smooth. 2.5. Remove from heat, add the soaked gelatin, and stir until fully dissolved. Allow the mixture to cool to room temperature. 2.6. Once the cream has cooled, fold in 400 ml of berry yogurt (or natural yogurt + 2 tablespoons of jam) and 3 tablespoons of blackcurrant jam. Mix well with a whisk. 2.7. Add 2/3 of the whipped cream and gently fold it in to keep it airy. Reserve the remaining whipped cream for decoration. 3. Assembling 3.1. Line the baking tray used for the sponge again with plastic wrap, including the sides. 3.2. Spread one-third of the cream on the bottom of the tray, leveling it out. 3.3. Place the first layer of sponge on top, optionally lightly soaking it with simple syrup if desired (not specified in the recipe, but the layers can be sprinkled a bit if they seem too dry). 3.4. Add another third of the cream, leveling it out. 3.5. Place the second layer of sponge on top, pressing down gently. 3.6. Spread the remaining cream and cover with the last layer of sponge. 3.7. Wrap the cake in plastic wrap and refrigerate overnight, for at least 8 hours. 4. Decorating 4.1. Invert the cake onto a serving platter. 4.2. Cover the top with the remaining whipped cream. 4.3. Decorate with berries, to taste. Why I Make This Recipe Often It helps when I need a refreshing dessert suitable for large groups, and it can be prepared a day in advance. It’s not very demanding in terms of ingredients or assembly, and the sponge cuts easily without becoming soggy. It keeps well and is appreciated even by those who are not big fans of overly sweet desserts. Tips and Variations Tips - It’s best to use a pan with higher sides, as the cream is generous. - Cut the sponge into portions before assembling; it’s easier to cut when completely cooled. - The berries for decoration can be fresh or slightly thawed, without excess syrup. Substitutions - Berry yogurt can be replaced with plain 3% yogurt and 2 tablespoons of jam if you want a less intense fruit flavor. - Blackcurrant jam can be swapped for blueberry, raspberry, or any other berry jam. - The heavy cream should be at least 30% fat for a more stable cream. Variations - You can adapt it with dark chocolate in the cream for a different contrast, although the texture and taste change quite a bit. - You can add fresh berries to the cream for added texture. - If you want a smaller cake, you can proportionally reduce the quantities. Serving Ideas - It slices well into not-too-thick pieces straight from the refrigerator. - It fits nicely on a large platter, with extra berries on the side. - A small slice pairs well with coffee or as a finishing touch to a festive meal. Frequently Asked Questions 1. Do we need to soak the sponge? The original recipe does not include a syrup, but if you find the sponge too dense, you can lightly drizzle it with some sugar water or fruit syrup before assembling. 2. Can I use only plain yogurt without jam? Yes, but the taste will be more neutral. I recommend adding the 2 tablespoons of jam mentioned or at least a bit of sugar to balance the yogurt's acidity. 3. What type of fruits are suitable for decoration? Berries work best – blueberries, raspberries, blackcurrants, or blackberries – fresh or frozen (well-drained). You can also use just one type if you don’t have a mix. 4. Can it be made a day in advance? Yes, it is actually recommended to let it chill overnight for the cream to set nicely and for easier slicing the next day. 5. Can the cake be frozen? I do not recommend it, as the cream with yogurt and whipped cream does not freeze well and changes texture upon thawing. Nutritional Values Estimation per serving (based on 24 slices): approximately 340 kcal per slice. Macros: about 6-7 g protein, 17 g fat, 35 g carbohydrates per slice. This information is approximate and varies depending on how much cream and sponge are included in each slice and the type of yogurt/jam used. Storage and Reheating The cake keeps well in the refrigerator, covered with plastic wrap or in a container, for 2-3 days. I do not recommend reheating; it is served cold from the refrigerator. If not consumed within this timeframe, the sponge may start to dry out, and the cream will lose its freshness. The decorative fruits can be added on the day of serving to prevent them from releasing juice.

Yogurt cake with berries and white chocolate

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