Yogurt cream cake with cherries and strawberries

Name: Yogurt cream cake with cherries and strawberries - Roxelana G.
Ingredients: For the base: 8 eggs; a pinch of salt; 100 g sugar; 180 g flour. For the cream: 400 g Greek yogurt; 160 g vanilla powdered sugar; 500 ml whipped cream; 300 g strawberries; 500 g cherries; 1 packet of gelatin; 100 ml water. For the syrup: 250 ml water; 40 g sugar; orange peel. For decoration: 500 ml whipped cream; 80 g vanilla powdered sugar; 1 packet of whipping stabilizer; 1 packet of red jelly Dr.Oetker; 2 tablespoons of sugar; a few strawberries and cherries.

Dessert - Yogurt cream cake with cherries and strawberries by Roxelana G. - Recipia

Cool Yogurt Cream Cake with Cherries and Strawberries If you are looking for a dessert to refresh you on hot summer days, this cake with yogurt cream, cherries, and strawberries is the perfect choice! It is a cake full of fresh and flavorful fruits that not only looks spectacular but also delights the taste buds. Preparing this cake will bring you joy, and the final result will surely be appreciated by everyone. Let's get started! Preparation time: 30 minutes Baking time: 30-35 minutes Total time: 1 hour and 30 minutes (plus cooling time) Number of servings: 12 Ingredients For the base: - 8 eggs - A pinch of salt - 100 g sugar - 180 g flour For the cream: - 400 g Greek yogurt - 160 g vanilla powdered sugar - 500 ml whipping cream - 300 g strawberries - 500 g cherries - 1 packet gelatin - 100 ml water For the syrup: - 250 ml water - 40 g sugar - Zest of one orange For decoration: - 500 ml whipping cream - 80 g vanilla powdered sugar - 1 packet whipping stabilizer - 1 packet red jelly Dr.Oetker - 2 tablespoons sugar - A few strawberries and cherries for decoration Preparation 1. Preparing the base: Start by separating the eggs. In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to mix until you obtain a glossy meringue. It is important to be patient in this step, as a well-beaten meringue will make the base light and fluffy. 2. In another bowl, mix the egg yolks with the oil. Once you have a homogeneous mixture, gradually pour it over the meringue in a thin stream, gently folding with a spatula to avoid losing air from the meringue. 3. Sift the flour in 2-3 batches, mixing with delicate bottom-up motions. This technique will help maintain air in the mixture, ensuring a fluffy base. 4. Pour the batter into a round cake pan, greased with a little oil or lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Test with a toothpick to check if the base is evenly baked. After baking, remove the base from the oven and let it cool on a rack, preferably overnight. 2. Preparing the cream: Wash the cherries and remove the pits, then cut the strawberries in half and remove the stems. In a bowl, mix the Greek yogurt with 120 g of the vanilla powdered sugar. 3. In another bowl, whip the cream with the remaining powdered sugar until firm. 4. Hydrate the gelatin in 100 ml of water, then gently heat it until completely dissolved. Add the dissolved gelatin to the yogurt mixture and mix well. 5. Carefully fold the whipped cream into the yogurt mixture, ensuring to maintain the airy texture. Add the halved cherries and mix gently. 3. Preparing the syrup: In a saucepan, combine the water, sugar, and orange zest. Simmer on low heat until the sugar completely dissolves. Let the syrup cool. 4. Assembling the cake: In the pan where the base was baked, place the first half of the base. Generously soak it with the prepared syrup. Arrange the strawberries cut side down, spreading them evenly over the entire surface of the base. Pour the yogurt cream over it and level it. Place the second half of the base, which will also be soaked. 5. Cooling the cake: Place the cake in the refrigerator to firm up the cream, preferably overnight, but at least for 4 hours. 6. Decorating the cake: Whip the cream with the vanilla powdered sugar and whipping stabilizer until firm. Use it to cover the cake with a thin layer. 7. Decoration: Decorate the cake with strawberries and cherries. Prepare the jelly according to the package instructions and carefully pour it over the fruit. You can use the remaining whipped cream to create various decorative shapes, such as roses or swirls. 8. Serving: Let the cake sit in the refrigerator for another hour before serving. It is ideal to cut it with a wet knife to obtain nice portions. Useful tips: - Make sure all ingredients are at room temperature before starting to achieve a uniform mixture. - You can experiment with other seasonal fruits, such as peaches or raspberries, for a different flavor. - If you don't have Greek yogurt, you can use natural yogurt, but the result will be less creamy. - The cake keeps well in the refrigerator for 3-4 days, but it is tastiest in the first 48 hours. Nutritional benefits: This cake is rich in fruits, providing essential vitamins, fiber, and antioxidants. Yogurt brings beneficial probiotics for digestion, and the whipping cream, while delicious, should be consumed in moderation. Frequently asked questions: - Can I use another type of sugar? Yes, you can use brown sugar or natural sweeteners, but the final result may vary. - Is it necessary to use gelatin? Gelatin helps stabilize the cream, but you can also use a vegan substitute, such as agar-agar. - Can I freeze the cake? It is recommended not to freeze the cake, as the texture of the cream may be affected after thawing. This yogurt cream cake with cherries and strawberries is not only a delicious choice but also an opportunity to enjoy seasonal fruits. I hope this recipe brings a smile to your face and unforgettable moments with your loved ones. Enjoy!

Yogurt cream cake with cherries and strawberries

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