Yogurt and strawberry cake

Name: Yogurt and strawberry cake - Estera P.
Ingredients: BLAT2 eggs4 tablespoons of oat bran (I replaced with oat flakes)2 tablespoons of starch1/2 packet of baking powder6 tablespoons of milk 0.1% fat1 tablespoon of liquid sweetener stevia (I used 1 tables; I actually recommend two)1 kg yogurt 0.1% fat2 tablespoons of liquid sweetener stevia (I used 2 tablespoons of white sugar)strawberries for decorationIN ADDITION /optionalJuice from 1 pomegranate or t; transparent heartliquid food coloring

Dessert - Yogurt and strawberry cake by Estera P. - Recipia

I made this yogurt cake with strawberries during a time when I wanted to clear out my freezer. I had some seasonal frozen strawberries, so I used them for this recipe. I also liked it because it's not difficult to prepare, and the result is quite light. The base doesn’t rise much, but it balances well with the filling. I was inspired by a Dukan recipe, but I adapted the ingredients to what I had at home. Quick Info Total time: about 5-6 hours (including fruit hydration and cooling the cake) Preparation time: 40 minutes active Baking time for base: 20 minutes Servings: 10-12 Difficulty: easy to medium Recipe type: refreshing cake, perfect when you want something light with yogurt and fruit Ingredients Base 2 eggs 4 tablespoons oat bran (or rolled oats, I used flakes) 2 tablespoons cornstarch 1/2 packet baking powder 6 tablespoons 0.1% fat milk 1 tablespoon liquid stevia sweetener (or 1 tablespoon brown sugar, which is what I used) Filling 300 g strawberries (I used frozen) 1 tablespoon liquid stevia sweetener (or 1 tablespoon white sugar) 1 packet Dr. Oetker gelatin (10 g) – I recommend using two packets for more firmness 1 kg 0.1% fat yogurt 2 tablespoons liquid stevia sweetener (or 2 tablespoons white sugar) Strawberries for decoration Optional – for decoration Juice from 1 pomegranate or strawberry juice (for hearts and decorative "waters") 1 packet Dr. Oetker gelatin 1 pack strawberry jelly (for a semi-transparent heart) Liquid food coloring Instructions 1. Preparing the fruit I placed the frozen strawberries in a sieve overnight with 1 tablespoon of sweetener (or sugar). I let them drain overnight. If you don’t have time, leave them for 3-4 hours at room temperature, depending on how warm it is. It’s important that they drain well so they don’t release too much water into the cream. 2. The base Line a springform cake pan (about 26 cm in diameter) with parchment paper, including the sides, rising about 3-4 cm. In a bowl, mix the eggs, oat bran (or rolled oats), cornstarch, baking powder, milk, and sweetener or sugar. Let the mixture sit for at least 20 minutes to allow the bran to swell (if using rolled oats, an hour is better – that’s how long I left them since they hydrate more slowly). Pour the mixture into the lined pan and bake at 180°C for 20 minutes. The base will not rise much, but it will remain elastic. Remove the base from the pan along with the paper and let it cool on a rack. 3. Yogurt and fruit filling Hydrate the gelatin according to the instructions on the packet (I use cold water). Once hydrated, place the bowl over steam (bain-marie) and gently heat until completely melted. Do not boil! Mix the syrup from the strawberries with the dissolved gelatin. In a large bowl, combine the yogurt, drained strawberries, gelatin syrup, and sweetener or sugar. Mix well with a spatula. 4. Assembling the cake Cover the inside of the cake pan with plastic wrap, especially if you want to remove it easily at the end. Place the cooled base at the bottom of the pan. Pour the yogurt and fruit cream on top. Level it with a spatula. Refrigerate for a few hours. The safest bet is to leave it overnight. The filling should be well set before slicing. 5. Decoration (optional) For hearts or colorful decoration, you can make a jelly from pomegranate or strawberry juice (diluted with a little water if it's too intense) plus the dissolved gelatin. Pour the mixture into silicone molds and refrigerate. When you want to remove them, hold the mold in warm water for a few minutes. If you want a semi-transparent "heart" in the middle, prepare jelly from the packet according to the instructions and pour it into a 15 cm diameter pot. Let it cool to set. For a decorative effect, after pouring 40% of the yogurt filling over the base, place the jelly block in the center and continue with the rest of the cream. Level it. On top, you can draw thin circles with fruit juice or food coloring, then gently drag the tail of a teaspoon to create patterns. I used a little coloring, but it can also be done with juice. Decorate with fresh strawberries, hearts, or whatever you have prepared. Leave the cake in the fridge until it sets. Why I make this recipe often I prepare it when I have fruit to use up and want something quick without much fat. It easily fits with available ingredients, is easy to portion, and keeps well in the fridge. It doesn’t give me any trouble during preparation. Tips and Variations Tips Hydrate the gelatin well and use it while it's still liquid; otherwise, lumps may remain in the cream. Use parchment paper for the base; it releases more easily and you won't risk it sticking. Let the base cool completely before pouring in the filling to prevent the gelatin from melting. Substitutions You can swap the bran for rolled oats, but they need longer hydration. The stevia sweetener can be replaced with sugar or another sweetener of your choice without affecting the texture. Strawberries can be replaced with other berries, but those with more water (blueberries, frozen raspberries) need to be drained well. Variations You can try the filling with Greek yogurt for a denser texture. For a more colorful decoration, use different juices for jellies or create patterns with multiple colors. You can use two types of fruit in the cream for different flavors in each slice. Serving Ideas Serve the cake sliced thick, directly from the fridge. It’s suitable for warm days, as a dessert or a refreshing snack. Decorate with fresh fruit, jellies, or mint leaves. Frequently Asked Questions Can I use regular yogurt instead of non-fat? Yes, regular yogurt works too, but the texture will be a bit creamier, and the calorie content will be higher. If I don’t have Dr. Oetker gelatin, can I use another brand? You can try, but the final consistency may differ. I recommend checking the instructions on the packet, as some types are weaker and you may need two packets. Can the base be baked in advance? Yes, you can bake the base a day ahead and keep it wrapped in plastic wrap. It will hold up well. Can I use fresh fruit instead of frozen? Yes, but if they are very juicy, it’s still good to let them drain for an hour or two to prevent the cream from becoming too liquid. What if I don’t have a springform pan? You can use any deep pan lined with foil, but it will be a bit harder to remove the cake nicely. Nutritional Values (estimate) One slice (out of 12) has approximately 120-140 kcal, using non-fat yogurt and sweetener. If you use sugar and regular yogurt, it rises to 180-200 kcal/slice. Protein: 7-9g, carbohydrates: 20-25g, fats under 2g (with 0.1% yogurt). Values are approximate and depend on the exact ingredients. Storage and Reheating The cake stores well in the fridge, covered, for 2-3 days. I do not recommend freezing, as the gelatin cream does not hold up well to thawing. It is served cold and not reheated. After 2-3 days, it begins to lose its texture, especially if the fruit releases syrup.

Yogurt and strawberry cake

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