Latte Macchiato Cake

Name: Latte Macchiato Cake - Melina B.
Ingredients: For the base: 125 g soft butter; a pinch of salt; 125 g sugar (4 tablespoons); 1 packet of vanilla sugar; 2 large eggs; 125 g flour (6 tablespoons); 1 teaspoon baking powder; 3 large tablespoons of milk. For the yogurt cream: 750 g Greek yogurt; 200 g sugar (7 tablespoons); 2 packets of vanilla sugar; 200 ml liquid cream or sweet cream for whipping (1 small box); 5 sheets of gelatin or 10 g gelatin granules. For the coffee cream: 450 g Greek yogurt; 3 tablespoons instant coffee; 3 sheets of gelatin or 5 g gelatin granules; 100 ml liquid cream or sweet cream for whipping.

Dessert - Latte Macchiato Cake by Melina B. - Recipia

I started making this yogurt cake after seeing the recipe from Laura Sava. It's a version I usually make when I want a light, refreshing dessert, especially when it's hot outside or for occasions when I don't feel like heavy creams. The good thing is that it doesn't involve complicated techniques and doesn't require sophisticated decorations to look good. The base is simple, and the yogurt and coffee-based creams provide that fresh dessert feeling without weighing down the meal. Quick Info Total time: Approximately 6-8 hours (including fridge time; actual preparation takes about 1 hour) Preparation time: 30-40 minutes Baking time for the base: 20 minutes Servings: 10-12 slices Difficulty: Medium Recipe type: Refreshing cake, suitable for holidays, anniversaries, or summer days Ingredients For the base: 125 g soft butter A pinch of salt 125 g sugar (4 tablespoons) 1 packet of vanilla sugar 2 large eggs 125 g flour (about 6 tablespoons) 1 teaspoon baking powder 3 tablespoons milk For the yogurt cream: 750 g Greek yogurt 200 g sugar (about 7 tablespoons) 2 packets of vanilla sugar 200 ml liquid cream or sweet cream for whipping (1 small box) 5 sheets of gelatin or 10 g gelatin granules For the coffee cream: 450 g Greek yogurt 3 tablespoons instant coffee (Nescafé type, granules or powder) 3 sheets of gelatin or 5 g gelatin granules 100 ml liquid cream or sweet cream for whipping Optional for decoration: chocolate decorations, flakes, cocoa, or whatever you prefer Preparation method 1. The base 1. Preheat the oven to 180°C. Prepare a 23 cm diameter springform cake pan. Line the bottom with baking paper. 2. In a bowl, mix the butter with the sugar and the packet of vanilla sugar until creamy and the sugar is no longer felt when touched. Add the eggs one at a time; mix well after each egg to incorporate completely. 3. Mix the flour with the baking powder and a pinch of salt. Add this mixture over the butter and sugar cream, alternating with the milk: two to three tablespoons of flour, then one of milk, mixing after each batch until finished. 4. Pour the mixture into the pan, level it, and bake for 20 minutes. It's done when it passes the toothpick test. Remove the base, let it cool completely. Take the baking paper off and put it back in the cake pan as a base for the creams. 2. Yogurt cream (white cream) 5. In a large bowl, beat the yogurt with the sugar and vanilla sugar until the sugar is completely dissolved. 6. Soak the gelatin in cold water according to the instructions on the packet. Once it has swollen, melt it in a double boiler or microwave, but do not let it boil. 7. Take a spoonful or two from the yogurt cream and mix well with the melted gelatin (to avoid lumps), then pour the mixture over the yogurt and mix vigorously. 8. Whip the cream separately until stiff, then fold it into the yogurt cream, all while cold. 9. Pour two-thirds of this cream over the base in the pan, level it, and refrigerate for 30 minutes to set slightly. The remaining cream stays at room temperature; do not put it in the fridge yet. 3. Coffee cream 10. In a bowl, mix the yogurt with the sugar (if you want, you can use a little sugar, but the original recipe does not mention it), then add the instant coffee directly over the yogurt and mix well until smooth and completely dissolved. 11. Hydrate the gelatin in cold water, just as written on the package. After it has softened, melt it and mix it with a spoonful of the yogurt coffee cream, then pour it over the rest of the cream, mixing vigorously. 12. Whip the cream until stiff and add it at the end to the yogurt coffee cream. 13. Remove the pan from the fridge and pour the coffee cream over the white layer. Level it. Put the pan back in the fridge for another 15 minutes, just to set slightly. 14. Over this layer, add the remaining white cream (kept at room temperature so it doesn't set too much). Level it as best as you can and put everything in the fridge for at least 3-4 hours, ideally overnight, to set the layers. 15. After it has completely cooled, carefully remove the ring from the pan. Decorate to taste with chocolate decorations, flakes, or whatever you have on hand. Why I make the recipe often This cake is easy to make when you need something refreshing and light, without heavy flavors. You can assemble it in stages, and the yogurt texture makes it suitable even after heavier meals. It keeps well and doesn’t become heavy even after several hours in the fridge. Tips and variations Tips - Respect the chilling times between layers; otherwise, the creams may mix. - If using a more liquid Greek yogurt, let it drain for a few hours in cheesecloth. - The gelatin should be well melted, but not hot, so it doesn’t spoil the texture of the creams. - Use natural cream, not vegetable, for a cleaner taste. Substitutions - Liquid cream can be replaced with whipping cream with over 30% fat content. - Gelatin can be either sheets or granules. Follow the quantities and instructions on the package. - You can use regular yogurt, but it should be as thick as possible. Variations - For a fruity cake, you can add cut fruits (strawberries, peaches) in the yogurt layer. - Instant coffee can be omitted if you don’t want the coffee layer. You can make the entire cake with just the white cream. - The decoration can be done with fresh fruits if you don’t want chocolate. Serving ideas - Serve directly from the fridge, cut into thick slices. - You can add a simple fruit or coffee sauce when serving. - Goes well with an espresso or a glass of cold milk, depending on your preference. Frequently asked questions 1. Can I use regular yogurt, not Greek? Yes, but it’s important to drain it very well; otherwise, the cream will be too soft. 2. Can I make the base a few hours in advance? Yes, the base can be made a day in advance and stored in the fridge. It’s important to let it cool completely before putting the cream on. 3. If I don’t have gelatin sheets, can I use granules? Yes. Follow the quantities (10 g for white cream, 5 g for coffee cream) and hydrate according to the instructions on the package. 4. Can the cake be frozen? I do not recommend it because the texture of the yogurt and gelatin-based creams suffers during thawing. 5. Can instant coffee be replaced with liquid coffee? No, it does not have the same flavor and consistency effect. For this cream, instant coffee is needed. Nutritional values Estimated for one slice (out of 12 slices), without decoration: Calories: 270-320 kcal Proteins: 7-8 g Carbohydrates: 30-35 g Fats: 13-15 g Values vary depending on the type of yogurt, cream, and any additions. Storage and reheating The cake keeps in the fridge, covered, for up to 4 days. It should not be reheated. If it stays too long at room temperature, it softens, and the layers are no longer as firm. It can be portioned and kept cold. I do not recommend freezing.

Latte Macchiato Cake

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