Yogurt Cream Cake with Sour Cherry Jelly

Name: Yogurt Cream Cake with Sour Cherry Jelly
Ingredients: 8 eggs; 1/4 teaspoon salt; 240 g sugar; 240 g flour; 1/2 packet baking powder; 350 g pitted sour cherries; 7 tablespoons sugar; 250 ml sour cherry syrup from cooking the cherries; 1 packet red jelly powder; 400 g full-fat 10% yogurt; 5 tablespoons sugar; 150 g whipped cream; 250 g drained fruit from a tin; 10 g gelatin; 200 g whipped cream; 1 printed wafer sheet; 15 ml sour cherry syrup

Dessert - Yogurt Cream Cake with Sour Cherry Jelly by Sabrina K. - Recipia

The printed wafer sheet crowns this yogurt cream cake with sour cherry jelly, with cherries tucked between the layers. Once cooled, the sponge is cut in two, and the cream stays soft and cool, with fruit from a tin; I use full-fat 10% yogurt so the layer is rich and sits nicely beneath the printed design without weighing down the slice. Prep: 60 minutes. Cooking: 46 minutes. Rest: 3 hours and 50 minutes. Total time: 5 hours and 36 minutes. Servings: 12. About 450 kcal and 8 g protein per serving.

Ingredients

For the sponge

8 eggs
1/4 teaspoon salt
240 g sugar
240 g flour
1/2 packet baking powder

For the sour cherry jelly

350 g pitted sour cherries
7 tablespoons sugar
250 ml sour cherry syrup from cooking the cherries
1 packet red jelly powder

For the yogurt cream

400 g full-fat 10% yogurt
5 tablespoons sugar
150 g whipped cream
250 g drained fruit from a tin
10 g gelatin

For decorating

200 g whipped cream
1 printed wafer sheet
15 ml sour cherry syrup

Preparation

1. Beat the eggs with the salt and sugar on the highest speed for 22 minutes, until they triple in volume. Sift the flour with the baking powder and gently fold it in, in 3 batches. 2. Pour the mixture into a 26 cm round pan lined with baking paper, and tap the pan lightly on the counter. Bake in an oven preheated to 200°C for 20 minutes, then lower the temperature to 180°C and bake for another 20 minutes, until a toothpick comes out clean. Turn off the oven and leave the sponge to cool inside, with the door ajar, for 60 minutes, then cut it in two. 3. Put the pitted sour cherries and sugar in a small saucepan. Simmer over low heat for 5 minutes, then leave to cool for 20 minutes and drain, reserving 250 ml of syrup. 4. Line the pan with plastic wrap and place one half of the sponge inside. Put the sour cherries on top. In a small saucepan, mix the red jelly powder with the 250 ml of syrup, adding it gradually, then simmer over low heat for 1 minute, stirring constantly. When the jelly starts to cling to the whisk, pour it over the sour cherries and spread it quickly. Refrigerate the pan for 30 minutes. 5. Leave the fruit from the tin to drain. Mix the yogurt with the sugar until it dissolves, then gently fold in the 150 g of whipped cream and the fruit. Prepare the 10 g of gelatin according to the packet instructions and stir it into the cream. 6. Pour the cream over the jelly and smooth it out. Place the second half of the sponge on top, wrap the cake in the plastic wrap and refrigerate for 2 hours. 7. Remove the cake from the pan and place it on a serving plate. Spread a thin layer of the 200 g of whipped cream on top, add the printed wafer sheet and use the remaining whipped cream to decorate. Mix some of the whipped cream with the 15 ml of sour cherry syrup, then pipe little peaks onto the cake.

Notes

The sponge and cream can be made a day ahead, and the cake keeps covered in the refrigerator for up to 3 days. I followed Dia's sponge recipe exactly, and the result was very good. The fruit from the tin can be replaced with 250 g of well-drained canned peaches; the cake contains gluten, dairy and eggs. A slice goes well with a cup of black tea. A 26 cm round pan makes a tall sponge; in a wider pan the sponge will be shorter and may bake faster. You can speed up cooling the sponge a little, but it must be completely cold before adding the cream, otherwise the cream may spread. Ripe, firm sour cherries hold their shape better after simmering, while very soft ones break apart easily. I cut the slices with a knife dipped in hot water and wiped between cuts, so the edges stay neat. The printed sheet, made at the birthday girl's request, stays clear of jelly so the design's colors don't run into each other or upset the princess.