Yogurt and strawberry jelly cake

Name: Yogurt and strawberry jelly cake
Ingredients: For the layers: 6 eggs; 6 tablespoons of sugar; 6 tablespoons of oil; 6 tablespoons of flour; 2 packets of baking powder; 1 tablespoon of cocoa. For the yogurt cream: 500 g of liquid cream; 250 g of plain yogurt. For the jelly: 1 kg of strawberries; 200 g of sugar; one packet of gelatin sheets; one lemon; juice and zest. For decoration: 250 g of chocolate candies.

Dessert - Yogurt and strawberry jelly cake by Paraschiva G. - Recipia

Luki Cake: A Birthday Delight The Luki Cake is a special dessert, lovingly created to celebrate a memorable birthday. It combines fluffy layers of cocoa and vanilla, a sweet and sour strawberry jelly, and a light yogurt cream, offering an explosion of flavors and textures. Preparing this cake may seem challenging, but with a little patience and enthusiasm, you'll achieve a result worthy of any celebration. Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 Ingredients For the layers: - 6 eggs - 6 tablespoons of sugar - 6 tablespoons of oil - 6 tablespoons of flour - 2 packets of baking powder - 1 tablespoon of cocoa For the yogurt cream: - 500 g liquid cream - 250 g plain yogurt For the jelly: - 1 kg strawberries - 200 g sugar - 1 packet of gelatin sheets (about 10 g) - 1 lemon - juice and zest For decoration: - 250 g chocolate candies History of the Luki Cake The cake, as a symbol of celebrations, has a long and fascinating history, being used in various cultures to mark special moments. Over time, recipes have diversified, but the essence remains the same: joy shared through taste and aroma. The Luki Cake, with its varied layers and unique combination of ingredients, brings a touch of originality to the tradition of birthday cakes. Step by Step 1. Preparing the Layers - Separate the eggs: In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a mixer until they become frothy, then gradually add the sugar and continue mixing until you achieve a firm meringue. - Add the yolks: In another bowl, mix the yolks with the oil until they become a homogeneous mixture. Gently fold the egg white mixture into the yolk mixture using a spatula to preserve the air in the meringue. - Flour and cocoa: Sift the flour with the baking powder and cocoa (only for the first layer) over the egg mixture and gently fold in with upward motions. - Bake the layers: Divide the batter into two pans (if you have, 20 cm) and bake in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick if they are baked; if it comes out clean, the layers are ready. Let them cool completely. 2. Preparing the Strawberry Jelly - Clean the strawberries: Wash and clean the strawberries, then mash them using a blender or a fork until you obtain a puree. - Boil the puree: Place the strawberry puree in a pot, add the sugar and the lemon juice and zest, and let it boil over medium heat for 15 minutes. Stir constantly to avoid sticking. - Soak the gelatin: In a bowl of cold water, soak the gelatin for 10 minutes. After the strawberries have boiled, remove the pot from the heat, let it cool for 5 minutes, and add the gelatin, stirring until it completely dissolves. 3. Preparing the Yogurt Cream - Whip the cream: In a cold bowl, whip the liquid cream with a mixer until it becomes firm. - Incorporate the yogurt: Add the yogurt to the cream and gently mix with a spatula to avoid deflating the mixture. 4. Assembling the Cake - First layer: Use a cake ring to assemble. Place the first cocoa sponge layer followed by half of the yogurt cream. Put the cake in the freezer for 10 minutes to firm up a bit. - Add the jelly: After the 10 minutes, add half of the strawberry jelly over the yogurt cream. - Second layer: Place the second sponge layer, soaked with a syrup of water and a little sugar, then complete with the rest of the yogurt cream. Finally, add the remaining jelly and let the cake cool in the refrigerator for a few hours. 5. Decorating the Cake - Chocolate and candies: Melt the chocolate and use bubble wrap to create a unique decoration on the edge of the cake. Once the chocolate has hardened, decorate the cake with chocolate candies. Practical Tips - Gelatin: Make sure the gelatin is well hydrated before adding it to the mixture to avoid lumps. - Correct whipping: Whip the cream until it becomes firm, but be careful not to overwhip it, or it will turn into butter. - Variations: You can experiment with other fruits for the jelly, such as raspberries or blueberries, or add flavors like vanilla or almonds to the yogurt cream. Frequently Asked Questions 1. Can I use other types of yogurt? - Yes, you can use Greek yogurt for a creamier texture, but make sure it is plain, without added flavors. 2. How long can the cake be kept? - The cake can be kept in the refrigerator for up to 3 days, but it is best enjoyed fresh. 3. How can I replace sugar? - You can use natural sweeteners like honey or maple syrup, but keep in mind that these ingredients may slightly alter the texture. Delicious Combinations The Luki Cake pairs perfectly with a fruit tea or a glass of refreshing lemonade, bringing a pleasant contrast to the sweetness of the dessert. Additionally, a scoop of vanilla ice cream is an excellent choice to complete this delicate culinary experience. In conclusion, the Luki Cake is more than just a dessert; it is an experience that brings joy and color to every celebration. So put on your apron, prepare your ingredients, and let’s make every day a celebration!

Yogurt and strawberry jelly cake

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